Lemon Chicken Romano

By á-25125

Ingredients

• 2-3 boneless, skinless chicken breasts
• 1/2 cup shredded Mozzarella cheese
• 1/2 cup shredded Provolone cheese
• 1 large egg
• 1 tablespoon all-purpose flour
• 1/2 cup Panko bread crumbs
• 1/2 cup finely shredded Romano cheese
• 1 tablespoon chopped fresh oregano
• 2 teaspoons lemon zest (from 1 lemon)
• 1/2 teaspoon garlic powder
• Salt and pepper
• 2 1/2 tablespoons vegetable oil
• 2 1/2 tablespoons extra virgin olive oil
• Lemon slices or wedges for serving

Preparation

Step 1

1. Heat oven to 350. Sprinkle each side of the chicken breasts lightly with salt; set aside. Combine Mozzarella and Provolone cheese in a bowl; set aside.




2. In a shallow dish, whisk together flour and egg until smooth. In a large zip-lock bag, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.




3. Dredge each chicken breast in the egg mixture, coating both sides and allowing excess to run off, then drop them into the zip-lock bag and shake until chicken is fully coated.




4. Heat olive oil and vegetable oil in a medium skillet and heat over medium-high heat. Once oil is hot, fry each breast until bottom is crispy and golden brown, about 2-3 minutes per side.




5. Transfer chicken to a large plate lined with paper towels to drain, then place in a greased baking dish. Sprinkle each breast with the shredded cheese mixture and place in the oven to bake for 12-14 minutes.




6. Remove from oven and garnish with lemon slices or wedges, serve warm.