Lemon Chicken Romano: The Ultimate Lemon Chicken Romano Recipe

Name: Lemon Chicken Romano
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 each boneless, skinless chicken breasts ((8-9 oz each), halved and pounded to 1/2-inch thickness); 0.5 cup shredded Whole Milk Mozzarella cheese ((2 oz)); 0.5 cup shredded Provolone cheese (or more Mozzarella (2 oz)); 1 each large egg; 1 Tbsp all-purpose flour; 0.75 cup Panko bread crumbs; 0.33 cup finely shredded Romano cheese ((packed, 1.25 oz)); 1 Tbsp minced fresh oregano; 2 tsp lemon zest ((from about 1 lemon)); 0.5 tsp garlic powder; 0 to taste Salt and freshly ground black pepper; 0.33 cup olive oil; 4 each lemon wedges (for serving); 2 tsp minced fresh parsley ((optional))

Introduction to Lemon Chicken Romano

Lemon Chicken Romano is a delightful dish that brings together the tang of lemon, the richness of cheese, and the satisfying crunch of a perfectly cooked chicken cutlet. This recipe is not only easy to prepare but also delivers a burst of flavor that is sure to impress your family and friends. Whether you’re hosting a dinner party or simply looking for a comforting meal, Lemon Chicken Romano is a fantastic choice that combines taste with simplicity.

A Personal Story Behind My Lemon Chicken Romano Journey

I first discovered Lemon Chicken Romano while visiting a quaint Italian restaurant in my hometown. The moment I took my first bite, I was hooked! The combination of crispy chicken, melted cheese, and zesty lemon was unlike anything I had ever tasted. I knew I had to recreate this dish at home to share the experience with my loved ones. Over the years, I’ve adapted the recipe to suit my family’s tastes, and I’m excited to share it with you today!

What Makes This Lemon Chicken Romano Recipe Special?

What sets this recipe apart is the crispy coating created by the Panko bread crumbs combined with the rich flavors of Romano and mozzarella cheese. The addition of fresh herbs and lemon zest elevates the dish, making it not just a meal, but a celebration of flavors. Each bite is a delightful balance of textures and tastes, making it a perfect dinner option for any occasion. Plus, it’s easy enough for anyone to make, regardless of cooking experience!

The Full Lemon Chicken Romano Recipe

Ingredients

2 boneless, skinless chicken breasts (8-9 oz each), halved and pounded to 1/2-inch thickness
1/2 cup shredded Whole Milk Mozzarella cheese (2 oz)
1/2 cup shredded Provolone cheese or more Mozzarella (2 oz)

1 large egg
1 Tbsp all-purpose flour
3/4 cup Panko bread crumbs
1/3 cup finely shredded Romano cheese (packed, 1.25 oz)
1 Tbsp minced fresh oregano, plus 1 tsp for garnish
2 tsp lemon zest (from about 1 lemon)
1/2 tsp garlic powder
Salt and freshly ground black pepper
1/3 cup olive oil
4 lemon wedges for serving
2 tsp minced fresh parsley (optional)

Instructions

Preheat the oven to 350°F. Lightly salt both sides of the chicken cutlets and let them sit at room temperature for 10 minutes. This step helps the chicken to absorb the salt, enhancing the flavor.

In a shallow dish, whisk together the flour and egg until smooth. In another shallow dish, combine Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and 3/4 tsp pepper. This will create a flavorful coating for the chicken.
Pat the chicken dry with paper towels. Dredge each chicken cutlet in the egg mixture, coating both sides, then transfer to the bread crumb mixture. Press gently to ensure the crumbs stick well. This ensures a crispy crust when frying.
Heat olive oil in a 10-inch non-stick skillet over medium-high heat. Fry 2 coated chicken cutlets without moving them until the bottom is crispy and golden brown (about 2 minutes). Flip and cook the other side until golden brown (about 2 minutes more). Keep an eye on the heat to prevent burning.

Transfer the cooked chicken to a baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Repeat the frying process with the remaining chicken. This method keeps the chicken crispy while baking.
Combine the Mozzarella and Provolone cheese, then sprinkle over the chicken. Bake in the preheated oven until the internal temperature reaches 165°F, about 8-10 minutes. The cheese should be melted and bubbly.
Remove from the oven, sprinkle with the remaining oregano and parsley if desired. Serve warm with lemon wedges for spritzing over each serving. This adds a fresh burst of flavor!

Serving Suggestions and Variations for Lemon Chicken Romano

Lemon Chicken Romano is wonderfully versatile. Pair it with a side of pasta tossed in olive oil and garlic, a fresh garden salad, or steamed vegetables for a well-rounded meal. You can also serve it over a bed of creamy risotto or with a side of garlic bread. For variations, consider adding sautéed spinach or sun-dried tomatoes on top of the chicken before baking for an extra flavor boost. Feel free to customize the cheese blend according to your preferences – a blend of Cheddar and Monterey Jack could also work well!

Frequently Asked Questions About Lemon Chicken Romano

Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier option, but adjust the cooking time as they may take a bit longer to cook through.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness.
Can this dish be made ahead of time?
Yes, you can prepare the chicken and coat it in advance. Just store it in the refrigerator until you’re ready to fry and bake.
Is this recipe gluten-free?
To make this recipe gluten-free, substitute Panko bread crumbs with gluten-free breadcrumbs and ensure all other ingredients are gluten-free as well.