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–+ servings
Lemon Chicken Romano

Crispy Lemon Chicken Romano for Ultimate Comfort Food Bliss

A delightful Lemon Chicken Romano that wraps your family in comforting flavors reminiscent of Italian cuisine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts Choose thicker breasts for a juicier result
  • 1 large Egg Fresh eggs help bind the breadcrumbs
  • 1 cup All-Purpose Flour Gluten-free flour works too
For the Coating
  • 1 cup Panko Bread Crumbs Regular breadcrumbs are a good substitute
  • 1/2 cup Romano Cheese Can swap for Parmesan or Grana Padano
  • 1 tablespoon Fresh Oregano Dried oregano can work but fresh is recommended
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for bolder taste
  • 1 tablespoon Lemon Zest Lime zest is a fine alternative
For Topping and Serving
  • 1 cup Whole Milk Mozzarella Cheese You may add more provolone if desired
  • 1 cup Provolone Cheese Can be substituted with mozzarella
  • 1/4 cup Olive Oil Vegetable oil can be used if necessary
  • 1 whole Lemon Wedges Necessary for serving
  • 1 tablespoon Fresh Parsley Optional garnish

Equipment

  • oven
  • skillet
  • Mixing bowls
  • baking sheet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Season your boneless, skinless chicken breasts with salt and let them rest for about 10 minutes.
  3. In a shallow dish, whisk together one egg and a bit of all-purpose flour until smooth.
  4. In another shallow dish, mix together the panko breadcrumbs, grated Romano cheese, fresh oregano, lemon zest, garlic powder, and pepper.
  5. Pat the chicken dry, dip into the egg mixture, then coat in the breadcrumb mixture.
  6. Heat olive oil in a skillet over medium-high heat and fry each chicken cutlet for about 4 minutes on each side.
  7. Transfer the cooked chicken to a baking sheet lined with parchment paper.
  8. Combine the mozzarella and provolone cheeses in a bowl and mound on top of each chicken cutlet.
  9. Bake in the preheated oven for 8-10 minutes until the chicken reaches 165°F (74°C) and the cheese is bubbly.
  10. Garnish with fresh oregano and parsley, and serve warm with lemon wedges.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 38gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 950mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 600IUVitamin C: 6mgCalcium: 450mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to re-crisp the coating.

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