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Mama's Picks

Romano's Lemon Chicken

ChickenItalianOven

Time: 30 minutes

Yield: 4 servings

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About

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!

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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 18x26-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.

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