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–+ servings
Lemon Chicken Romano

Lemon Chicken Romano: Crispy Comfort with a Zesty Twist

Lemon Chicken Romano features crispy breaded chicken cutlets with tangy Romano cheese and zesty lemon for a delightful dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breasts Halved for even cooking
  • 1 large Egg Can substitute with a flax egg for vegan
  • 1 cup All-Purpose Flour Gluten-free flour can be used as a substitute
For the Breading
  • 1 cup Panko Bread Crumbs Substitute with regular breadcrumbs if needed
  • 1/2 cup Romano Cheese Parmesan is a good alternative
  • 1 tablespoon Fresh Oregano Can replace with dried oregano (use less)
  • 1 tablespoon Lemon Zest Use peel from a fresh lemon
  • 1 teaspoon Garlic Powder Fresh minced garlic may be used as a substitute
  • to taste Salt
  • to taste Black Pepper
For Cooking and Serving
  • 1 cup Whole Milk Mozzarella Cheese Substitute with low-moisture mozzarella
  • 1/2 cup Provolone Cheese Can replace with more mozzarella if desired
  • 1/4 cup Olive Oil Can substitute with vegetable oil if desired
  • 1 pieces Lemon Wedges For serving
  • 1/4 cup Minced Fresh Parsley Optional for garnish

Equipment

  • non-stick skillet
  • Baking sheet

Method
 

Step-by-Step Instructions for Lemon Chicken Romano
  1. Preheat your oven to 350°F (175°C). Season the chicken breasts with salt and let rest for 10 minutes.
  2. In the first dish, whisk together the egg and flour. In a second dish, combine breadcrumbs, Romano cheese, oregano, lemon zest, garlic powder, and black pepper.
  3. Dredge each chicken cutlet in the egg mixture, then coat with the breadcrumb mixture. Let sit before frying.
  4. Heat olive oil in a non-stick skillet over medium-high heat. Fry chicken cutlets for about 2 minutes on each side until golden brown.
  5. Transfer cutlets to a baking sheet, top with mozzarella and provolone, and bake for 8-10 minutes until cheese is bubbly and chicken is cooked through.
  6. Remove from oven, garnish with parsley and oregano, and serve with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

For best results, use thicker chicken breasts and make sure the oil is hot before frying. Serve immediately for optimal texture.

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