Lemon Chicken Romano (Print Format)
Golden-fried chicken with romano, mozzarella, and lemon. A fast, tasty meal everyone will enjoy.
# Ingredients:
→ Getting the Chicken Ready
01 -
1 lb boneless, skinless chicken breasts, either butterflied or pounded thin
02 -
2 tablespoons of plain flour
03 -
Salt and pepper for seasoning
04 -
1 teaspoon of fresh lemon zest
05 -
1/2 teaspoon of dried oregano
06 -
2 whole eggs
→ Crust Mix
07 -
1/4 cup of grated pecorino romano cheese
08 -
1 cup of breadcrumbs (opt for gluten-free if needed)
→ Cooking Needs and Cheese Topping
09 -
Frying oil
10 -
1 cup of shredded mozzarella cheese
# Steps:
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.
# Tips:
01 -
To cook quicker, the chicken should be about 1/2 to 3/4 inches thick. Thin them out using a mallet or butterfly them.
02 -
Space the chicken in the pan so they fry evenly. Cook them in small batches if needed.
03 -
For a twist, layer marinara sauce before adding mozzarella and baking.
04 -
Instead of frying, bake the breaded chicken at 350°F (180°C) until golden brown, around 20 minutes. Add cheese toward the end and bake until melted, which takes about 5 more minutes.