CRISPY CHICKEN ROMANO

Crispy Chicken Romano image

Provided by C G

Categories Chicken

Time 30m

Number Of Ingredients 10

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5 (approx. 5 ounce) skinless chicken breasts or thighs, pounded to 1/4" thickness
1 c freshly grated romano cheese (asiago, reggiano, grana padano or similar)
1/2 c fine breadcrumbs or panko, more if needed
2 Tbsp flour, more if needed
2 eggs, lightly beaten
1/4 c grape seed oil (or similar oil that can withstand high heat)
2 Tbsp fresh lemon juice
GARNISHES:
fresh basil leaves
lemon slices

Steps:

1. Preheat broiler to HIGH. Sprinkle both side of chicken with salt and pepper.
2. In a shallow prep dish combine 3/4 cup of the cheese, breadcrumbs/panko and flour; mix well.
3. Place the whisked eggs in another prep bowl. Dip chicken in eggs first then roll in the cheese/breadcrumbs, pressing to adhere if necessary.
4. In a large ovenproof skillet heat the oil over medium-high heat. Add chicken and cook 3-5 minutes per side or until chicken pieces are golden brown and no longer pink. Garnish remaining cheese over the chicken and place in oven. Broil 1 to 2 minutes or *just* until the cheese melts.
5. Transfer chicken to a serving platter and garnish with a light sprinkle of cheese, lemon slices and fresh basil.