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–+ servings

Lemon Chicken Romano: Crispy, Cheesy Dinner in a Snap

Experience the delightful crunch of Lemon Chicken Romano, a quick and cheesy dinner that's a must-try for weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces chicken breasts pounded to 1/2-inch thickness
  • salt to taste
For the Coating
  • 1 tablespoon all-purpose flour can be substituted with gluten-free flour
  • 1 large egg beaten
  • 3/4 cup panko breadcrumbs or regular breadcrumbs
  • 1/3 cup Romano cheese shredded
  • 1 tablespoon oregano minced
  • 1 teaspoon oregano for garnish
  • 2 teaspoons lemon zest
  • 1/2 teaspoon garlic powder or fresh minced garlic
  • 3/4 teaspoon ground black pepper plus more to taste
For Frying
  • 1/3 cup olive oil can replace with canola or avocado oil
For the Cheesy Topping
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup provolone cheese shredded
For Serving
  • 4 pieces lemon wedges optional
  • 2 teaspoons green onion chopped for garnish, optional

Equipment

  • oven
  • non-stick skillet
  • Shallow dish
  • baking dish
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather ingredients and get ready to season and coat the chicken.
  2. Season the chicken breasts with salt on both sides.
  3. In a shallow dish, combine flour and beaten egg until mixed. Set aside.
  4. In another dish, combine panko breadcrumbs, Romano cheese, minced oregano, lemon zest, garlic powder, and ground black pepper.
  5. Coat each chicken cutlet with the egg mixture, then dredge in the breadcrumb mixture, pressing to adhere.
  6. Heat olive oil in a large skillet over medium-high heat. Wait for the oil to shimmer.
  7. Fry chicken cutlets for about 2 minutes per side until golden brown. Flip carefully.
  8. Prepare a baking dish with non-stick spray or parchment paper once chicken is fried.
  9. Place fried chicken in the baking dish and top with mozzarella and provolone cheese.
  10. Bake for 8 to 10 minutes until the cheese is bubbly and the chicken is cooked through.
  11. Garnish with remaining minced oregano and chopped green onion. Serve with lemon wedges.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

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