Lemon Chicken Romano
Lemon Chicken Romano turns thin chicken cutlets into a crisp panko and Romano crusted dinner with melted mozzarella, provolone, and bright lemon. It is a family dinner that also works for guests because the ingredients are familiar and the finished plate feels special.
Equipment
- Large skillet
- Meat mallet
- Shallow bowls
- Tongs
- Instant-read thermometer
- Microplane or zester
Ingredients
- 2 boneless skinless chicken breasts 8 to 9 oz each, halved through their thickness and pounded to 1/2-inch thick
- salt and freshly ground black pepper to taste
- 1/2 cup shredded whole milk mozzarella cheese
- 1/2 cup shredded provolone cheese or more mozzarella
- 1 large egg
- 1 tablespoon all-purpose flour
- 3/4 cup panko bread crumbs
- 1/3 cup finely shredded Romano cheese packed
- 1 tablespoon minced fresh oregano
- 2 teaspoons lemon zest from about 1 lemon
- 1/2 teaspoon garlic powder
- 1/3 cup olive oil for skillet cooking
- 4 lemon wedges for spritzing each serving
- 1 teaspoon minced fresh oregano for garnish
- 2 teaspoons minced fresh parsley optional
Instructions
- Slice the chicken breasts horizontally, pound them to 1/2 inch thick, and season both sides with salt and pepper.
- Whisk the egg and flour together in a shallow bowl until smooth.
- In a second shallow bowl, combine panko, Romano, oregano, lemon zest, garlic powder, salt, and pepper.
- Dip each chicken cutlet into the egg mixture, then press it into the panko mixture until evenly coated.
- Heat olive oil in a large skillet over medium heat and cook the chicken until the first side is golden.
- Flip the chicken and continue cooking until the second side is golden and the chicken is nearly cooked through.
- Top the hot cutlets with mozzarella and provolone, cover briefly, and let the cheese melt.
- Garnish with oregano and parsley, then serve with lemon wedges for squeezing over each portion.
Notes
Storage: Store cooled Lemon Chicken Romano in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze cooked cutlets for up to 2 months. Wrap each piece well and thaw overnight before reheating.
Reheating: Reheat in a 350°F oven for 10 to 15 minutes or in an air fryer at 350°F for 4 to 6 minutes.
Expert Tips: Pound the chicken evenly, press the crumbs firmly onto the surface, and avoid crowding the skillet for the best crust.
Variations: Use Parmesan instead of Romano, swap provolone for all mozzarella, or add red pepper flakes to the crumb mixture.
Serving Ideas: Serve with roasted vegetables, angel hair pasta, Caesar salad, or roasted potatoes for a balanced family dinner.