Description

Lemon Chicken Romano is a deliciously crispy and cheesy baked chicken dish featuring boneless, skinless chicken breasts coated in a flavorful panko and Romano cheese crust with fresh herbs and lemon zest. After pan-frying to golden perfection, the chicken is topped with a blend of mozzarella and provolone cheese, then baked to juicy, melty goodness, making for a quick and satisfying meal perfect for a weeknight dinner.

Ingredients

Chicken and Coating

2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness and pounded to 1/2-inch thick
1 Tbsp all-purpose flour
1 large egg
3/4 cup Panko bread crumbs
1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
1 Tbsp minced fresh oregano, plus 1 tsp for garnish
2 tsp lemon zest (from about 1 lemon)
1/2 tsp garlic powder
Salt and freshly ground black pepper
1/3 cup olive oil

Cheese Topping

1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)

Garnish

4 lemon wedges for spritzing each serving
2 tsp minced fresh parsley (optional)

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Instructions

Preheat and Season: Preheat your oven to 350°F (175°C). Lightly sprinkle salt on both sides of each chicken cutlet and let them stand at room temperature for 10 minutes. This helps the seasoning penetrate and the chicken cook evenly.
Prepare Dredging Stations: In a shallow dish, whisk together the flour and egg until smooth. In another shallow dish, combine the Panko bread crumbs, Romano cheese, minced oregano, lemon zest, garlic powder, and 3/4 teaspoon freshly ground black pepper.
Coat the Chicken: Pat the chicken dry with paper towels. Working with one piece at a time, dredge the chicken in the egg mixture, coating both sides and letting any excess drip off. Immediately transfer to the panko mixture and press to coat both sides thoroughly so the crumbs adhere well.
Repeat and Heat Oil: Place the coated chicken on a plate and repeat with the remaining pieces. Pour the olive oil into a 10-inch non-stick skillet and heat it over medium-high heat until shimmering.
Pan-Fry Chicken: Add two chicken cutlets to the hot oil and fry without moving them until the bottoms are crispy and golden brown, about 2 minutes. Flip with tongs and cook for another 2 minutes until the other side is golden as well.
Prepare for Baking: Transfer the fried chicken to a rimmed baking sheet lined with parchment paper or sprayed with non-stick cooking spray. Repeat the frying process with the remaining chicken cutlets.
Add Cheese Topping: Mix together the shredded mozzarella and provolone cheeses. Mound the cheese mixture over the surface of each chicken cutlet.
Bake: Place the baking sheet with the cheese-topped chicken in the preheated oven. Bake until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly, about 8 to 10 minutes.
Garnish and Serve: Remove from the oven, sprinkle with the remaining teaspoon of oregano and the minced parsley if using. Serve warm with lemon wedges for guests to squeeze over their chicken for a fresh burst of citrus flavor.
Enjoy: This chicken pairs wonderfully with a simple salad or roasted vegetables for a complete meal. The crispy, cheesy crust and bright lemon notes make it a family favorite.

Notes

Make sure to pound the chicken breasts evenly to ensure they cook uniformly.
Using fresh lemon zest and fresh oregano greatly enhances the flavor profile.
Panko breadcrumbs provide a lighter, crispier coating than regular breadcrumbs.
You can substitute provolone with additional mozzarella if preferred.
Be careful not to overcrowd the pan when frying; cook in batches to maintain crispiness.
Internal temperature of 165°F is essential for safe consumption of chicken.
Lemon wedges add a bright, fresh finish—don’t skip the spritz!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying and Baking
Cuisine: Italian-American