Lemon Chicken Romano
Crispy chicken breasts coated in lemon zest, oregano, and a romano cheese breadcrumb crust, then topped with melted mozzarella for a flavorful, easy Italian-inspired meal.
Equipment
- 1 wide bowl for egg mixture
- 1 pan for frying chicken
- 1 Baking Pan for melting mozzarella
- 1 oven preheated to 350°F (180°C)
Ingredients
- 2 eggs
- 1/2 teaspoon oregano
- 1 teaspoon lemon zest optional
- salt and pepper to taste
- 1 cup breadcrumbs gluten-free optional
- 1/4 cup pecorino romano cheese grated
- 2 tablespoons flour
- oil for frying
- 1 pound boneless skinless chicken breasts, pounded thin or butterflied
- 1 cup shredded mozzarella cheese
Instructions
- In a wide bowl, whisk together eggs, oregano, lemon zest, salt, and pepper.
- In a separate bowl, combine breadcrumbs and grated romano cheese.
- Heat oil in a pan over medium heat for frying.
- Lightly dust each chicken breast with flour, shaking off excess.
- Dip chicken into the egg mixture and then press into breadcrumb mixture until evenly coated.
- Fry chicken in the heated oil until golden brown on both sides.
- Transfer chicken to a baking pan and sprinkle mozzarella cheese on top.
- Bake in a preheated 350°F (180°C) oven for 5 to 10 minutes until cheese melts.
Notes
- Chicken breasts should be 1/2 to 3/4 inches thick for even cooking.
- Dredge and cook chicken in batches based on pan size.
- Use regular or panko breadcrumbs as preferred.
- Optionally bake chicken with marinara sauce and mozzarella for variation.
- To avoid frying, bake coated chicken at 350°F for 20 minutes before adding cheese.