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Crusted Chicken Romano

Indulge in the crunchy perfection of Crusted Chicken Romano, featuring a delicious panko crust, tangy Romano cheese, and gooey melted mozzarella, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large chicken breasts, sliced lengthwise into thin cutlets Using fresh, high-quality chicken will enhance the flavor.
  • Salt and pepper to taste Salt and pepper Always season your ingredients for the best result.
  • ¼ cup all-purpose flour Unbleached flour is recommended for a more wholesome taste.
  • 1 large egg, beaten Organic eggs are a great option.
  • 1 cup panko bread crumbs Light and airy, these provide the ultimate crunch.
  • ½ cup grated Romano cheese Always go for freshly grated for maximum flavor.
  • 1 tablespoon fresh parsley, finely chopped For a touch of brightness.
  • 1 teaspoon lemon zest Fresh lemon zest amps up the flavor.
  • 4 tablespoons avocado oil or olive oil Avocado oil is preferred for its high smoke point.
  • 1 cup mozzarella cheese, shredded Opt for whole-milk mozzarella for creaminess.
  • Optional: lemon wedges and extra parsley for garnish

Method
 

Preparation
  1. Slice the chicken breasts into thin cutlets if not already done. For uniform cooking, pound them gently to create an even thickness. Season with salt and pepper.
  2. Prepare three shallow bowls: one with the all-purpose flour, another with the beaten egg, and the third with a combination of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest.
Cooking
  1. Take each chicken cutlet, dredge it in flour, shaking off the excess. Next, dip it into the beaten egg, followed by the panko mixture. Ensure each cutlet is well-coated to achieve the beloved crunch.
  2. Heat the oil in a large skillet over medium heat. Once hot, carefully add the coated chicken cutlets. Cook for about 4-5 minutes per side until golden brown and cooked through. They’re done when they reach an internal temperature of 165°F (75°C).
  3. Once cooked, sprinkle shredded mozzarella on top. Cover the skillet temporarily with a lid and let it melt for about 2-3 minutes.
  4. Transfer the chicken to a serving platter, garnishing with fresh parsley and lemon wedges. Serve hot and enjoy.

Notes

Make-Ahead: Prepare the cutlets a day in advance and store in the fridge. Reheat in the oven or air fryer to maintain crispiness.