Best Lemon Chicken Romano Recipes

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LEMON CHICKEN ROMANO



Lemon Chicken Romano image

I found this recipe on the food blog, Cooking Classy. It was sort of a pain drenching the chicken in the egg mix and then in the panko mix, but fortunately I had people helping me! Delicious, and worth the work! It is helpful to freeze chicken breasts for 15 minutes so they slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.

Provided by elisechristiane

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick
2 ounces shredded whole milk mozzarella cheese (1/2 cup)
2 ounces shredded provolone cheese (1/2 cup)
1 large egg
1 tablespoon all-purpose flour
1/2 cup panko breadcrumbs
1 1/2 ounces finely shredded romano cheese (1/2 cup)
1 tablespoon chopped fresh oregano
1 lemon, zest of
1/2 teaspoon garlic powder
salt & freshly ground black pepper
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons extra virgin olive oil
lemon slice, for serving (you can just use the one that was zested)

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
  • Combine Mozzarella and Provolone cheese in a bowl, set aside.
  • In a shallow dish, whisk together flour and egg until smooth.
  • In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
  • Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
  • Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
  • Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
  • Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
  • Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

MAMA ROMANO'S BAKED LEMON CHICKEN



Mama Romano's Baked Lemon Chicken image

Provided by Marian Burros

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

3 1/2 pounds chicken breasts and thighs, skinned
1/4 teaspoon salt
Freshly ground black pepper
1/3 cup flour for dredging
2 tablespoons olive oil
3 cups thinly sliced onions
1 1/2 tablespoons thinly sliced garlic
8 sprigs fresh thyme
1 1/2 cups chicken stock
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Cut the chicken breasts in half, and season all chicken pieces with salt and pepper. Dredge in the flour.
  • Heat 1 tablespoon of olive oil in large ovenproof skillet or Dutch oven over medium heat. Saute the chicken pieces until golden brown. Transfer to a plate, and reserve.
  • Discard the fat from the skillet, and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally, until the onions are very soft and lightly browned. Remove from heat.
  • Spread the thyme over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
  • Cut one lemon into thin slices, remove the seeds, and place one slice atop each piece of chicken. Cut other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat, and bring the stock to a simmer. Cover the pot, and bake in the oven for 5 to 15 minutes, basting the chicken with the cooking liquid.

LEMON CHICKEN ROMANO



Lemon Chicken Romano image

Categories     Chicken     Lemon     Dinner

Number Of Ingredients 15

2 Boneless, Skinless Chicken Breast, halved horizontally, and pounded
1/2 cup Mozzarella Cheese, shredded
1/2 cup Provolone Cheese, shredded
1 Large Egg
1 tablespoon AP Flour
1/2 cup Panko
1/2 cup Romano Cheese, shredded
1 tablespoon Oregano, chopped
1 Lemon's Zested
1/2 teaspoon Garlic Powder
1 dash Salt
1 dash Black Pepper
2 1/2 tablespoon Vegetable Oil
2 1/2 tablespoon Olive Oil
4 slices Lemon

Steps:

  • Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
  • In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
  • Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
  • Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

CHICKEN ROMANO W/ LEMON BUTTER SAUCE RECIPE - (4.7/5)



Chicken Romano W/ Lemon Butter sauce Recipe - (4.7/5) image

Provided by á-3443

Number Of Ingredients 10

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup flour
3 eggs
3/4 cups romano cheese
3/4 chicken stock
1/2 stick butter
1 whole lemon
1/3 cup white wine
1/2 tablespoon dried parsley

Steps:

  • Preheat oven to 350. Add olive oil to skillet on medium heat. Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat. Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet. Cover and bake for about 20 minutes at 350. Serve with pasta or rice.

LEMON CHICKEN ROMANO RECIPE - (4.2/5)



Lemon Chicken Romano Recipe - (4.2/5) image

Provided by KimberlySeverino

Number Of Ingredients 14

● 2 (8oz) chicken breast
● 2 oz. mozzarella
● 2 oz. provolone
● 1 egg
● 1 tbsp. flour
● 1/2 panko bread crumbs
● 1 1/2 oz. Romano cheese
● 1 tbsp. oregano
● 2 tsp lemon zest
● 1/2 tsp garlic powder
● Salt & pepper to taste
● 2 1/2 tbsp. vegetable oil
● 2 1/2 tbsp. EVOO
● Lemon slices for decoration

Steps:

  • 1. Preheat oven to 350*F. 2. Sprinkle each side of chicken lightly with salt. 3. Combine mozzarella and provolone in a bowl; set aside. 4. In a separate dish, toss together bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¼ tsp pepper. 5. Whisk together flour and eggs. Cover chicken breasts with flour and eggs and then coat with bread crumb mixture. 6. Transfer chicken to a plate. Pour the EVOO into a skillet and cook. 7. Place cutlets on a baking sheet. Sprinkle with cheese mixture and bake about 12 minutes. 8. Garnish with lemon slices

ROMANO CHICKEN WITH LEMON GARLIC PASTA RECIPE - (4.1/5)



ROMANO CHICKEN WITH LEMON GARLIC PASTA Recipe - (4.1/5) image

Provided by Lee

Number Of Ingredients 16

ROMANO CHICKEN:
1/2 lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
1/2 cup finely grated parmesan cheese
1 egg
dry parsley
1/2 cup panko bread crumbs (homemade or store-bought)
oil for frying (I used combination of olive oil and sunflower oil)s
LEMON GARLIC PASTA:
1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from 1/4 lemon
2 Tbsp butter, cold
2-3 Tbsp whipping cream, or to taste
salt, pepper

Steps:

  • ROMANO CHICKEN: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about ½ cup pasta water). Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta

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