Lemon Chicken Romano (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
2 eggs
02 -
1/2 teaspoon oregano
03 -
1 teaspoon lemon zest
04 -
Salt and pepper to taste
05 -
2 tablespoons flour
06 -
1 pound chicken breasts, boneless and skinless, pounded thin or butterflied
→ Breading Mixture
07 -
1 cup breadcrumbs (gluten-free for gluten-free option)
08 -
1/4 cup pecorino romano cheese, grated
→ Cooking and Topping
09 -
Oil for frying
10 -
1 cup mozzarella, shredded
# Instructions:
01 -
Mix the eggs, oregano, lemon zest, salt, and pepper in a wide bowl.
02 -
Mix the breadcrumbs and pecorino romano in another bowl.
03 -
Heat oil in a pan over medium heat.
04 -
Lightly dust the chicken in flour, shaking off any excess.
05 -
Dip the chicken in the egg mixture, ensuring it is fully coated, then shake off any excess.
06 -
Press the chicken into the breadcrumb mixture, coating all sides evenly and shaking off any excess.
07 -
Cook the chicken in the heated oil until golden brown on both sides, then transfer to a baking pan.
08 -
Sprinkle mozzarella over the chicken and bake in a preheated 350°F (180°C) oven until the cheese has melted, approximately 5-10 minutes.
# Notes:
01 -
The chicken breasts should be about 1/2-3/4 inches thick to ensure quick cooking. Pound them thin or butterfly if necessary.
02 -
Dredge and cook the chicken in batches depending on your pan size for even cooking.
03 -
For a variation, bake the chicken in marinara sauce with the mozzarella on top.
04 -
Instead of frying, bake the chicken in a preheated 350°F (180°C) oven until the breadcrumbs are golden and chicken is cooked through, about 20 minutes, before topping with mozzarella and baking further until melted, about 5 minutes.