Crispy Lemon Chicken Romano: Your New Comfort Food Favorite

This Crispy Lemon Chicken Romano combines tender chicken with a golden crust, zesty lemon flavor, and rich Romano cheese; a must-try for dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless, Skinless Chicken Breasts Halved and pounded for even cooking.
1 large Egg Can substitute with a flax egg for a vegan option.

For the Breading

1 Tbsp All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
3/4 cup Panko Bread Crumbs Avoid substitutions for best texture.
1/3 cup Finely Shredded Romano Cheese Can substitute with Parmesan cheese.
1 Tbsp Minced Fresh Oregano Use dried oregano if fresh is unavailable.
2 tsp Lemon Zest Use zest from 1 lemon.
1/2 tsp Garlic Powder Fresh garlic can be used for more intensity.
Salt and Freshly Ground Black Pepper Adjust to taste.

For the Topping

1/2 cup Shredded Whole Milk Mozzarella Cheese Can substitute with additional provolone.
1/2 cup Shredded Provolone Cheese Use more mozzarella if desired.

For Cooking

1/3 cup Olive Oil Can use avocado oil as a high-heat option.

For Serving

4 pieces Lemon Wedges Enhances freshness with a spritz on the chicken.
2 tsp Minced Fresh Parsley Optional garnish.

Equipment

non-stick skillet
baking sheet
medium bowl
Whisk
Tongs

Method

Step‑by‑Step Instructions for Lemon Chicken Romano

Preheat your oven to 350°F (175°C) and season the chicken breasts lightly with salt. Allow to rest for about 10 minutes.
In a medium bowl, whisk together the large egg and flour until smooth. In a separate dish, mix the panko, Romano cheese, oregano, lemon zest, garlic powder, and black pepper.
Dip each chicken cutlet in the egg mixture, then in the panko mixture, pressing to adhere.
Heat olive oil in a skillet over medium-high heat. Fry two chicken cutlets for about 4 minutes total, flipping halfway through, until golden brown.
Transfer the crispy chicken to a baking sheet, top with mozzarella and provolone. Bake for 8-10 minutes until cheese melts and chicken is cooked through.
Let the chicken rest for a couple of minutes, then garnish with parsley and serve with lemon wedges.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 400IUCalcium: 300mgIron: 1.5mg

Notes

Pound chicken evenly, use lemon zest for robust flavor, and let chicken rest after baking for juiciness. Can prepare breading ahead of time for convenience.

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