Lemon Chicken Romano Recipes

13 March 2020 Bookmark • 0

This tacky Lemon chicken Romano is consolation meals at it’s high-quality! You get these skinny hen cutlets that are covered with romano cheese, extra crispy panko bread crumbs, fresh oregano and lemon zest then they are pan fried in olive oil to a wonderfully golden brown colour.

After which they’re completed off in the oven with mozzarella and provolone cheese melted on pinnacle. talk about abundance of deliciousness!

Lemon Chicken Romano Recipes

In case you love the crispy coating on fried chicken then you received’t be capable of resist this fowl! rather than being breaded in flour this model is bread in panko crumbs and fried in olive oil, then it’s finished cooking thru in the oven. I just can’t get sufficient of that crispy crunch!

And there’s loads extra taste right here than in southern style fried fowl, so if you had been to ask me to pick out one over the opposite I’d without a doubt go this course!

So what’s with the call Lemon bird Romano? It’s not surely a factor just something I threw collectively based off the substances within the recipe :). but now it’s a element and you’re going to love it!

INGREDIENTS:

2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
1 large egg
1 Tbsp all-purpose flour
3/4 cup Panko bread crumbs
1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
2 tsp lemon zest (from about 1 lemon)
1/2 tsp garlic powder
Salt and freshly ground black pepper
1/3 cup olive oil
4 lemon wedges for spritzing each serving (you can just use the one that was zested)
2 tsp minced fresh parsley (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
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 3/4 tsp pepper.
Pat chicken dry with paper towels then 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 to allow plenty of crumbs to adhere.
Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
Once oil is shimmering, 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 chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 - 10 minutes.
Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.