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–+ servings
Lemon Chicken Romano

Crispy Lemon Chicken Romano: Easy Cheesy Dinner Delight

Crispy Lemon Chicken Romano is a delightful and easy dinner featuring crispy chicken with a rich, cheesy topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 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 Pounded to ensure even cooking
  • 1 tbsp Salt Adjust according to taste
For the Coating
  • 1 cup All-Purpose Flour Can be swapped for gluten-free flour
  • 1 large Egg Acts as a binding agent
  • 1 cup Panko Breadcrumbs For a crispy coating
  • 1 cup Romano Cheese Sharp, tangy flavor; substitute with Parmesan if needed
  • 1 tbsp Oregano Offers herbal notes
  • 1 tbsp Lemon Zest Fresh zested lemon recommended
  • 1 tsp Garlic Powder Consider fresh minced garlic for more flavor
  • 1/2 tsp Ground Black Pepper Adjust to taste
For Cooking and Toppings
  • 1/2 cup Olive Oil For frying; can replace with canola oil
  • 1 cup Mozzarella Cheese Use whole milk for optimal meltiness
  • 1 cup Provolone Cheese Adds tanginess
For Garnish (Optional)
  • 2 pieces Lemon Wedges For garnish and flavor enhancement
  • 2 stalks Green Onion Adds fresh flavor on top

Equipment

  • oven
  • skillet
  • Shallow dish
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Season the chicken breasts with salt on both sides.
  3. In a shallow dish, whisk together all-purpose flour and a large egg until smooth.
  4. In another bowl, combine panko breadcrumbs, grated Romano cheese, oregano, lemon zest, garlic powder, and black pepper.
  5. Dredge each chicken cutlet in the egg mixture, then coat it in the breadcrumb mixture.
  6. Heat olive oil in a skillet over medium-high heat and fry the chicken until golden, about 2 minutes per side.
  7. Transfer the fried chicken to a greased baking dish.
  8. Repeat frying with remaining cutlets.
  9. Top each fried cutlet with mozzarella and provolone cheese.
  10. Bake in the oven for about 8 to 10 minutes until the cheese is melted and bubbly.
  11. Garnish with oregano and sliced green onion before serving with lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg

Notes

For the best results, use a meat thermometer to ensure chicken reaches 165°F internally. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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