Name: Crispy Lemon Romano Chicken Cutlets
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian‑inspired
Ingredients: 4 boneless, skinless chicken cutlets (≈1 ½ lbs total); Salt and freshly ground black pepper, to taste; ¼ cup all‑purpose flour; 2 large eggs; 2 tablespoons water; ¾ cup Italian‑style panko bread crumbs; ⅓ cup Romano cheese, finely grated; 2 teaspoons lemon zest; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ¼ cup olive oil; 1 tablespoon unsalted butter; ¾ cup shredded mozzarella cheese; 2 teaspoons chopped fresh parsley (for garnish); 4 large lemon wedges (for serving)

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This crispy lemon Romano chicken cutlets recipe is a deliciously zesty and cheesy take on a classic breaded chicken. Each cutlet is pan-seared to golden perfection, then baked with melty mozzarella and finished with a vibrant touch of lemon. The mix of Romano cheese and Italian-style panko gives it a satisfying crunch that pairs beautifully with the bright citrusy finish.

Why You’ll Love This Recipe

I love how this dish brings restaurant-quality flavor to my kitchen with such minimal effort. The combination of crispy coating, savory melted cheese, and fresh lemon makes every bite unforgettable. It's perfect for a weeknight dinner or when I want something impressive but easy to pull together. Plus, it's kid-friendly and pairs well with a variety of sides like pasta, salad, or roasted veggies.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken cutlets (≈1 ½ lbs total)
Salt and freshly ground black pepper, to taste
¼ cup all-purpose flour
2 large eggs
2 tablespoons water
¾ cup Italian-style panko bread crumbs
⅓ cup Romano cheese, finely grated
2 teaspoons lemon zest
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon unsalted butter
¾ cup shredded mozzarella cheese
2 teaspoons chopped fresh parsley (for garnish)
4 large lemon wedges (for serving)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Then I season both sides of the chicken cutlets with salt and pepper.
I set up three shallow dishes: one for the flour, one for the beaten eggs mixed with water, and one for the breadcrumb mixture (panko, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper).
I pat the chicken dry, then dredge each piece in flour (shaking off the excess), dip it into the egg wash, and finally coat it in the breadcrumb mixture—pressing it well so it sticks.
In a large skillet over medium heat, I melt the olive oil and butter. I cook the cutlets until golden and crisp on the bottom (about 2 minutes), then flip and cook the other side.
I transfer the seared cutlets to the baking sheet and sprinkle mozzarella cheese evenly on top.
I bake them for about 6–8 minutes, just until the chicken reaches 165°F (74°C) internally and the cheese is fully melted.
Once out of the oven, I garnish with chopped parsley and serve right away with lemon wedges for squeezing over the top.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I sometimes swap Romano with Parmesan for a milder, nutty flavor.
For extra kick, I mix in a pinch of red pepper flakes into the breadcrumb mixture.
If I want it even crispier, I finish the cutlets under the broiler for 1–2 minutes after baking.
To make it gluten-free, I use gluten-free breadcrumbs and a GF flour alternative.
For a twist, I top the chicken with a slice of tomato before adding the mozzarella.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to maintain the crispy texture—about 8–10 minutes at 350°F. I avoid microwaving as it softens the breading. Freezing isn’t ideal because the coating can get soggy when thawed.

FAQs

How do I make sure the breading sticks to the chicken?

I press the breadcrumb mixture firmly onto the chicken after dipping it in egg wash. It helps to pat the chicken dry before starting.

Can I use chicken breasts instead of cutlets?

Yes, I just slice the chicken breasts horizontally and pound them to even thickness for uniform cooking.

What can I serve with lemon Romano chicken cutlets?

I usually pair it with pasta tossed in olive oil and garlic, a green salad, or roasted vegetables.

Can I prepare the cutlets in advance?

Yes, I bread them and refrigerate for a few hours before cooking. I don’t recommend breading them more than a day ahead, though.

Is there a dairy-free version of this recipe?

To make it dairy-free, I skip the cheese and use a plant-based breadcrumb or seasoning blend for added flavor.

Conclusion

These crispy lemon Romano chicken cutlets have quickly become a go-to in my kitchen. They’re easy to make, full of bold flavor, and have that perfect crispy-meets-melty texture. Whether I’m making them for a simple weeknight dinner or entertaining guests, they always hit the mark.

Crispy Lemon Romano Chicken Cutlets

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Author: Sue
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 4 servings
Category: Main Course
Method: Pan‑sear then bake
Cuisine: Italian‑inspired
Diet: Halal

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Description

A crispy and zesty chicken dish where chicken cutlets are breaded with Romano cheese and panko, pan‑seared, baked with melting cheese, and finished with bright lemon flavors.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Season both sides of the chicken cutlets with salt and pepper.
Set up three shallow dishes: one with flour; one with beaten eggs mixed with water; one with a mixture of panko, Romano cheese, lemon zest, oregano, garlic powder, salt and pepper.
Pat chicken dry. Dredge each chicken cutlet in flour (shake off excess), then dip into egg wash, then coat thoroughly with the breadcrumb mixture, pressing so it adheres well.
In a large skillet over medium heat, melt olive oil and butter. Add the breaded chicken cutlets; cook undisturbed until the bottoms are golden and crisp (about 2 minutes). Flip and cook the other side similarly.
Transfer cutlets to the prepared baking sheet. Sprinkle the mozzarella cheese evenly over each cutlet.
Bake in preheated oven until chicken is cooked through (internal temperature 165°F / 74°C), and the cheese is melted, about 6‑8 minutes more.
Remove from oven, garnish with chopped parsley, and serve immediately with lemon wedges for squeezing over top.

Notes

Ensure chicken cutlets are of even thickness so they cook uniformly.
Use fresh lemon zest (only the yellow rind) for best flavor—avoid the bitter white pith.
Don’t overcrowd the skillet when browning so crust stays crisp.
If you like more lemon flavor, add extra lemon zest or a squeeze of lemon juice before serving.
Leftovers can be refrigerated; reheat in oven to maintain crispness rather than microwave.