Crusted Chicken Romano
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
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.