Lemon Chicken Romano
A delightful dish of crispy chicken coated in Panko breadcrumbs and Romano cheese, enhanced by zesty lemon for a flavorful experience.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (8-9 oz each)
- 1 large egg
- 1 Tbsp all-purpose flour
- ¾ cup Panko bread crumbs
- ⅓ cup finely shredded Romano cheese
- 1 Tbsp minced fresh oregano
- 2 tsp lemon zest
- ½ tsp garlic powder
- to taste Olive oil for frying
- to serve Lemon wedges
Instructions
Preparation
- Gather all your ingredients and ensure the chicken breasts are patted dry.
- Season the chicken breasts with salt and let them rest.
Egg Mixture
- In a shallow dish, whisk together the large egg and flour until well combined.
Breadcrumb Mixture
- In another shallow dish, combine Panko breadcrumbs, Romano cheese, minced oregano, lemon zest, garlic powder, and pepper.
Coating the Chicken
- Dredge each seasoned chicken breast in the egg mixture, then coat it with the breadcrumb mixture.
Frying the Chicken
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Carefully place each coated chicken breast in the hot oil and fry for about 2 minutes on each side until golden brown.
Baking the Chicken
- Transfer the fried chicken to a baking sheet.
- Top each chicken breast with mozzarella and provolone cheeses.
- Bake in a preheated oven at 350°F for 8-10 minutes or until the internal temperature reaches 165°F.
Serving
- Remove the chicken from the oven and serve warm with lemon wedges.
Notes
For gluten-free version, use gluten-free flour and breadcrumbs. Can also customize with different herbs or cheeses.