Lemon Chicken Romano
Tender, pan-seared chicken with a crunchy Romano and panko coating, baked to perfection with a melty cheese topping and a bright, zesty finish from fresh lemon.
Servings: 4 servings
Calories: 431kcal
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1 egg
- 1 tablespoon all-purpose flour
- ¾ cup Panko bread crumbs
- ⅓ cup finely shredded Romano cheese
- 1 tablespoon minced fresh oregano
- 1 lemon divided
- ½ teaspoon garlic powder
- ¾ teaspoon pepper
- ⅓ cup olive oil
- ½ cup shredded Mozzarella cheese
- ½ cup shredded Monterey Jack Cheese
- minced fresh parsley for garnish
- lemon slices for garnish
Instructions
- Preheat oven to 350ºF.
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- Prepare chicken breasts by cutting them in half lengthwise. Lay them on a cutting board and evenly sprinkle both sides of the chicken breasts with salt. Set aside.
- Zest lemon until you have 2 teaspoons of lemon zest. Set aside.
- Cut remaining lemon into 4 wedges and set aside.
- In a shallow bowl, whisk egg and flour together.
- In another shallow bowl, mix bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper.
- Dredge each chicken breast in the egg wash, allowing excess to run off.
- Next, press each chicken breast into the breadcrumb mixture, covering it completely.
- Lay breaded chicken breast on a plate.
- Add olive oil to a skillet over medium-low heat. Heat until oil begins to flicker.
- Gently place two breaded chicken breasts in skillet. Cook on each side for 2 minutes or until breading is crispy. When done, transfer chicken to a plate lined with paper towel. Repeat this process with the other two chicken breasts.
- Transfer chicken breasts to your prepare baking sheet.
- In a small bowl, combine mozzarella cheese and Monterey Jack cheese. Place a small mound on each chicken breast.
- Bake for 13-15 minutes or until internal temperature reaches 165ºF.
- Spritz juice from one lemon wedge on each chicken breast.
- Garnish with minced fresh parsley and lemon slices.
Notes
- Use Evenly Sized Cuts – Pound thicker parts of the chicken and trim excess fat to ensure even cooking.
- Heat the Oil Properly – Wait until the oil reaches around 350ºF and begins to shimmer before adding the chicken. If it's too cool, the chicken will be greasy; too hot, and it may burn.
- Zest Like a Pro – Use a Microplane grater and only zest the yellow part of the lemon, as the white pith is bitter.
- Avoid Overcrowding the Pan – Cook only two pieces at a time to maintain the oil temperature and keep the breading crispy, not greasy.
- Opt for Freshly Grated Cheese – Pre-grated cheese contains anti-caking agents that affect melting, so grate fresh for a smoother, creamier texture.
- Watch the Temperature – Cook the chicken just to 165ºF to keep it juicy and prevent drying out.
Nutrition
Calories: 431kcal | Carbohydrates: 14g | Protein: 25g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 1019mg | Potassium: 341mg | Fiber: 2g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 324mg | Iron: 2mg