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–+ servings
Lemon Chicken Romano

Crispy Lemon Chicken Romano That Will Wow Your Taste Buds

Enjoy this delightful Lemon Chicken Romano, a crispy chicken dish that is perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts Thinner cutlets ensure even cooking and maximum tenderness.
  • 1 large Egg Acts as a binder for the crispy coating.
  • 1 cup All-purpose flour Helps the egg adhere to the chicken.
For the Coating
  • 1 cup Panko bread crumbs Provides an ultra-crispy crust.
  • 1 cup Shredded Romano cheese Adds a savory note.
  • 1 tablespoon Minced fresh oregano Offers a burst of herby freshness.
  • 1 teaspoon Garlic powder Enhances flavor depth.
  • 1 tablespoon Lemon zest Brightens the dish with zesty elegance.
  • 1 teaspoon Salt Essential for overall seasoning.
  • 1 teaspoon Freshly ground black pepper Essential for flavor.
For Baking & Serving
  • 1 cup Whole Milk Mozzarella cheese Brings a creamy richness to the dish.
  • 1 cup Provolone cheese Provides a sharp, tangy flavor.
  • 2 tablespoons Olive oil Ideal for frying.
  • 1 whole Lemon Cut into wedges for serving.
  • 2 tablespoons Minced fresh parsley Optional for garnish.

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Shallow dish

Method
 

Step-by-Step Instructions for Lemon Chicken Romano
  1. Preheat your oven to 350°F (175°C). Season the chicken on both sides with salt and allow to rest for 10 minutes.
  2. In one dish, whisk together the egg and flour. In another dish, combine the panko, Romano cheese, oregano, lemon zest, garlic powder, salt, and pepper.
  3. Dredge each chicken cutlet in the egg mixture, then press into the panko mixture, coating well.
  4. Heat olive oil in a skillet over medium-high heat. Fry the chicken cutlets until deep golden brown, about 2 minutes per side.
  5. Transfer the fried cutlets to a baking sheet, top with mozzarella and provolone slices.
  6. Bake in the preheated oven until cheese is bubbly and chicken reaches 165°F, about 8-10 minutes.
  7. Let the chicken rest for a couple of minutes, then serve with lemon wedges and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 130mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

To preserve the crispy coating, store leftovers in an airtight container for up to 3 days.

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