Ingredients
– 2 large chicken breasts (8-9 oz each), halved and pounded to 1/2-inch thickness for a juicy, protein-packed meal
– 1/3 cup (1.25 oz) finely shredded Romano cheese for coating
– 3/4 cup panko bread crumbs for coating
– 1 tablespoon garlic powder for flavoring
– 1 tablespoon minced fresh oregano (plus 1 teaspoon for garnish) for garnish
– 2 teaspoons lemon zest from about one lemon for flavoring
– Salt and pepper to taste for seasoning
– 1 egg for dredging
– 1/3 cup flour for dredging
– 2 teaspoons olive oil for frying
– 1/2 cup (2 oz) shredded whole milk mozzarella cheese for topping
– 1/2 cup (2 oz) shredded provolone cheese for topping
– 2 teaspoons minced fresh parsley (optional) for garnish
– 4 lemon wedges for serving
Instructions
1-First, gather all ingredients and prepare them by zesting and juicing the lemons, then pat the chicken breasts dry. Season the halved and pounded chicken (to 1/2-inch thickness) with salt, pepper, and oregano for extra flavor.
2-Dredge the chicken in a mixture of 1 egg and 1/3 cup flour, ensuring an even coat. Next, dip it into the panko mixture made with 1/3 cup finely shredded Romano cheese, 3/4 cup panko bread crumbs, 1 tablespoon garlic powder, 1 tablespoon minced fresh oregano, 2 teaspoons lemon zest, and salt and pepper to taste.
3-Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Fry the coated chicken until it’s golden and crispy, which takes about 3-4 minutes per side. This step locks in that delightful crunch we’re after.
4-After frying, transfer the cutlets to a baking sheet. Top them with a mix of 1/2 cup shredded whole milk mozzarella cheese and 1/2 cup shredded provolone cheese.
5-Bake at 350°F (about 175°C) for 8 to 10 minutes, until the cheese melts and the internal temperature hits 165°F. This ensures the chicken is fully cooked and tender.
6-Finally, garnish with the remaining 1 teaspoon minced fresh oregano and optionally 2 teaspoons minced fresh parsley. Serve warm with 4 lemon wedges for squeezing, alongside simple sides like steamed asparagus.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Let chicken rest at room temperature before cooking for more even cooking.
🧄 Use fresh herbs like oregano and parsley to enhance flavor and aroma.
🥦 Pair with simple sides like steamed asparagus or broccoli to complement the rich chicken dish.
- Prep Time: 18 minutes
- Cooking Time: 12 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying and Baking
- Cuisine: Italian-American
- Diet: Gluten-Containing
Nutrition
- Serving Size: 1 chicken cutlet with cheese and lemon wedge
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 105 mg