Lemon Chicken Romano

Name: Lemon Chicken Romano
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 4 chicken cutlets, about 1/2-inch thick; salt and freshly ground black pepper to taste; 0.25 cup all-purpose flour; 2 large eggs; 2 tablespoons water; 0.75 cup Italian-style panko bread crumbs; 0.33 cup grated Romano cheese; 2 teaspoons lemon zest; 0.5 teaspoon dried oregano; 0.5 teaspoon garlic powder; salt and freshly ground black pepper to taste; 0.25 cup olive oil; 1 tablespoon unsalted butter; 0.75 cup shredded mozzarella cheese; 2 teaspoons chopped fresh parsley; 4 large lemon wedges

4.6

(18)

16 Reviews

3 Photos

In this delicious lemon chicken romano recipe, chicken cutlets are crusted with Pecorino Romano cheese and panko bread crumbs and accented with fresh lemon zest.

Recipe by lutzflcat

Published on January 12, 2023

3

Prep Time:

15 mins

Cook Time:

12 mins

Total Time:

27 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

4 chicken cutlets, about 1/2-inch thick
salt and freshly ground black pepper to taste
¼ cup all-purpose flour
2 large eggs
2 tablespoons water
¾ cup Italian-style panko bread crumbs
⅓ cup grated Romano cheese
2 teaspoons lemon zest
½ teaspoon dried oregano
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
¼ cup olive oil
1 tablespoon unsalted butter
¾ cup shredded mozzarella cheese
2 teaspoons chopped fresh parsley
4 large lemon wedges

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Lightly season each side of the chicken with salt and pepper. Add flour to a shallow dish. Whisk eggs and water together in a second dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third shallow dish..
Pat chicken dry with paper towels, then dredge each chicken cutlet in the flour, shaking off excess. Dip cutlets into the egg wash, allowing excess to drip off, and, finally, dredge in the bread crumbs, pressing down on each side so breading sticks.
Heat olive oil and butter in a large skillet over medium heat. Add breaded chicken cutlets and cook, undisturbed, until the bottom is crispy and starts to turn golden brown, about 2 minutes. Flip cutlets, and cook for another 2 minutes.
Transfer cutlets to the baking sheet, and evenly sprinkle each with mozzarella cheese.
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Do not overcook.
Remove from the oven, garnish with parsley, and serve with lemon wedges for spritzing.

Nutrition Facts (per serving)

541	Calories
30g	Fat
33g	Carbs
41g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 541
% Daily Value *
Total Fat 30g	39%
Saturated Fat 9g	44%
Cholesterol 190mg	63%
Sodium 685mg	30%
Total Carbohydrate 33g	12%
Dietary Fiber 6g	20%
Protein 41g
Potassium 533mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.