Lemon Chicken Romano: The Best Crispy Delight in 30 Minutes
Lemon Chicken Romano is a quick, zesty dish featuring crispy chicken and Romano cheese, perfect for weeknight dinners.
Equipment
- Skillet
- Baking sheet
- Oven
Ingredients
For the Chicken
- 2 pieces Chicken Breasts Substitute turkey cutlets or firm tofu for variations.
- 1 large Egg Can be replaced with a flax egg for vegan versions.
- 2 tablespoons Olive Oil Used for pan-frying.
For the Coating
- 1 cup All-Purpose Flour Swap with gluten-free flour for gluten-free option.
- 1 cup Panko Bread Crumbs Use gluten-free panko for gluten-free version.
- 1/2 cup Romano Cheese Substitute with Parmesan or Pecorino Romano for similar flavors.
- 1 tablespoon Lemon Zest Freshly grated preferred.
- 1 teaspoon Garlic Powder Fresh garlic can be minced as a substitute.
- 1 teaspoon Black Pepper Adjust to taste.
- 2 teaspoons Fresh Oregano Dried oregano can also be used.
For Topping
- 1 cup Mozzarella Cheese For topping.
- 1 cup Provolone Cheese For topping.
For Garnish
- 2 tablespoons Fresh Oregano Optional but recommended.
- 2 pieces Lemon Wedges For serving with the dish.
Instructions
How to Make Lemon Chicken Romano
- Begin by halving and pounding the chicken breasts to 1/2-inch thickness.
- Dip the flattened chicken in flour, then the egg, and finally dredge in a mixture of panko, Romano cheese, oregano, lemon zest, garlic powder, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the coated chicken for about 2 minutes on each side until golden.
- Transfer the chicken to a baking sheet, top with mozzarella and provolone cheese, and bake at 350°F for 8-10 minutes.
- Finish with a sprinkle of fresh herbs and serve warm with lemon wedges.
Notes
For an extra crunchy texture, double-dip the chicken in the egg and breadcrumb mixture. Ensure chicken breasts are evenly pounded to promote tenderness.