Crusted Chicken Romano

Ingredients

2 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets

Salt and freshly ground black pepper, to taste

¼ cup (30 g) all-purpose flour, for dredging

1 large egg, beaten

1 cup panko bread crumbs, for extra crunch

½ cup (60 g) grated Romano cheese, sharp and savory

1 tablespoon fresh parsley, finely chopped

1 teaspoon lemon zest, for brightness

4 tablespoons (60 ml) avocado oil or olive oil, for pan-frying

1 cup shredded mozzarella cheese, for melty topping

Instructions

Crescent Roll Taco Bake

Fish Tacos

Limoncello Tiramisu

Prepare the chicken:

Slice the chicken breasts lengthwise to create thin cutlets. If needed, gently pound them to an even thickness. Season both sides with salt and pepper.

Set up breading stations:

Station 1: All-purpose flour

Station 2: Beaten egg

Station 3: A mix of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest

Bread the cutlets:

Dredge each piece of chicken in the flour, shaking off any excess. Dip into the egg, then press into the panko mixture, ensuring a full, even coating.

Cook the chicken:

Heat the oil in a large skillet over medium heat. Add the breaded cutlets and cook for 4–5 minutes per side, or until golden brown and cooked through.

Add the mozzarella:

Sprinkle shredded mozzarella over each cutlet. Cover the skillet with a lid and let the cheese melt, about 2–3 minutes.

Garnish and serve:

Remove from heat. Garnish with fresh parsley and lemon wedges if desired. Serve hot and enjoy immediately.