Lemon Chicken Romano

Lemon Chicken Romano

 10 mins to prepare and 20 mins to cook
 

this recipe makes 4 servings

ingredients 
-4 boneless, skinless chicken breasts.
-2 eggs.
-Salt and pepper.
-1 tbsp flour.
-1 cup Panko bread crumbs.
-hredded cheeses: mozzarella, Parmesan, and Romano.
-1 tsp dried or chopped fresh oregano.
-Zest from 1 lemon.
-1/2 tsp garlic powder.
-2 tsp olive oil.
-2 tsp vegetable oil.
-Lemon slices or wedges for serving.

 
Method

1- Preheat oven to 350 degrees.
2-Season chicken with salt and pepper,set aside
Sprinkle each side of the chicken breasts lightly with salt,set aside. Combine Mozzarella and Provolone cheese in a bowl, set aside.

3-In a shallow dish, whisk together flour and egg until smooth. In a large zip-lock bag, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and pepper.

4-Dredge each chicken breast in the egg mixture, coating both sides and allowing excess to run off, then drop them into the zip-lock bag and shake until chicken is fully coated.

5-Heat olive oil and vegetable oil in a medium skillet and heat over medium-high heat. Once oil is hot, fry each breast until bottom is crispy and golden brown, about 2-3 minutes per side.

6-Transfer chicken to a large plate lined with paper towels to drain, then place in a greased baking dish. Sprinkle each breast with the shredded cheese mixture and place in the oven to bake for 12-14 minutes.

7-Remove from oven and garnish with lemon slices or wedges, serve warm.

Source: Adapted from Cooking Classy                         

                                Enjoy!,, saha