Romano’s Lemon Chicken basically speaks for itself when it comes to that cooked-to-perfection, great taste. Breaded and well-seasoned, these lemon-coated chicken cutlets are tenderly fried to a golden-brown. Then, they’re topped with some wholesome mozzarella cheese and slipped into the oven to finish the deed. When you are needing to refresh your chicken repertoire, let Romano’s Lemon Chicken add a little kick to your chick. Our friend definitely knows his chicken!
Ingredients
- 4 chicken cutlets, about 1/2-inch-thick
- salt, to taste
- black pepper, to taste
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 3/4 cup Italian-style panko breadcrumbs
- 1/3 cup Romano cheese, grated
- 2 teaspoons lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 3/4 cup mozzarella cheese, shredded
- 2 teaspoons fresh parsley, chopped, for garnish
- 4 large lemon wedges plus more, to taste, sliced, for serving
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –Pat the chicken cutlets dry with paper towels and season both sides with the salt and the black pepper.
Step 4 –Fill a shallow dish with the flour.
Step 5 –In a second shallow dish, add the eggs and the water and whisk to combine.
Step 6 –In a third shallow dish, add the panko breadcrumbs, the Romano cheese, the lemon zest, the oregano, the garlic powder, the salt, and the black pepper and stir to combine.
Step 7 –Dredge the chicken cutlets in the flour.
Step 8 –Individually transfer the chicken cutlets to the egg mixture and coat completely, allowing the excess to drip off.
Step 9 –Individually transfer the chicken cutlets into the breadcrumb mixture and dredge all sides, pressing down so the breading sticks.
Step 10 –In a large skillet over medium heat, heat the olive oil and the butter.
Step 11 –Add the chicken cutlets to the skillet and cook, undisturbed, until the bottoms are crispy and start to turn golden-brown, about 2 minutes.
Step 12 –Flip the chicken cutlet and cook, about 2 minutes.
Step 13 –Transfer the fried cutlets to the prepared baking sheet and evenly sprinkle with the mozzarella cheese.
Step 14 –Bake the chicken cutlets until they reach an internal temperature of 165 degrees F, about 6-8 minutes.
Step 15 –Garnish each of the chicken cutlets with 1/4 of the parsley, then squeeze to drizzle each one with the juice of 1 lemon wedge.
Step 16 –Serve the chicken with the extra lemon slices.
