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

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Ingredients

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.