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.
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)
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.
Nutrition
- Serving Size: 1 chicken cutlet with cheese
- Calories: 541 kcal
- Sugar: 2 g
- Sodium: 685 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: ‑
- Trans Fat: ‑
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 41 g
- Cholesterol: 190 mg
