01 -
In a shallow bowl, whisk together the eggs, oregano, lemon zest, plus a dash of salt and pepper.
02 -
In another shallow dish, stir the breadcrumbs and pecorino romano until combined.
03 -
In a skillet, warm some oil over medium heat until it’s ready for frying.
04 -
Coat the chicken lightly with the flour, and gently tap to shake off what’s extra.
05 -
Dunk the chicken into the egg wash, ensuring it’s entirely covered, then shake off the extra liquid.
06 -
Push the chicken firmly into the breadcrumb blend so every side is evenly covered. Shake off any that’s left over.
07 -
Cook the chicken in the hot oil until both sides are crispy and golden, then move them to a baking tray.
08 -
Spread mozzarella on top of the chicken and put in an already warmed 350°F (180°C) oven. Let the cheese melt, taking around 5-10 minutes.