Lemon Chicken Romano

This cheesy Lemon Chicken Romano is comfort food at it’s best! You get these thin chicken cutlets that are coated with romano cheese, extra crispy panko bread crumbs, fresh oregano and lemon zest then they are pan fried in olive oil to a perfectly golden brown color.


2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
1 large egg
1 Tbsp all-purpose flour
3/4 cup Panko bread crumbs
1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
2 tsp lemon zest (from about 1 lemon)
1/2 tsp garlic powder
Salt and freshly ground black pepper
1/3 cup olive oil
4 lemon wedges for spritzing each serving (you can just use the one that was zested)
2 tsp minced fresh parsley (optional)


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