Lemon Chicken Romano
A sophisticated and crispy Italian-style chicken dish featuring a Pecorino Romano and panko crust, bright lemon zest, and a melty mozzarella finish baked to perfection.
Equipment
- Large skillet
- Baking sheet
- 3 shallow bowls for breading
- Meat mallet
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 tbsp all-purpose flour
- 2 large eggs
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 cup shredded mozzarella
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Pound the chicken breasts to 1/2-inch thickness and preheat the oven to 350°F (175°C).
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko, Romano, lemon zest, and oregano mixed together.
- Dredge each chicken piece in flour, dip into egg, then press firmly into the Romano breadcrumb mixture.
- Heat butter and olive oil in a large skillet over medium heat. Fry the chicken for 2-3 minutes per side until golden brown.
- Transfer chicken to a baking sheet, top with mozzarella, and bake for 8-10 minutes until bubbly and the internal temperature reaches 165°F.
- Garnish with parsley and serve hot with fresh lemon wedges.
Notes
For the juiciest result, pound the chicken to an even 1/2-inch thickness before breading. Freshly grated Pecorino Romano gives the best flavor and adhesion. Serve immediately with lemon wedges and parsley for a restaurant-style finish.