Romano's Lemon Chicken
Romano's Lemon Chicken basically speaks for itself when it comes to that cooked-to-perfection, great taste. Breaded and well-seasoned, these lemon-coated chicken cutlets are tenderly fried to a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingprofessionally.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Dish
- Whisk
- Skillet
- Stove
- Instant-read thermometer
- Measuring cup
- Spatula
- Chef's knife
- Cutting board
- Grater
- Serving platter
Ingredients
- 4 chicken cutlets, about 1/2-inch-thick
- salt, to taste
- black pepper, to taste
- 1/4 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 3/4 cup Italian-style panko breadcrumbs
- 1/3 cup Romano cheese, grated
- 2 teaspoons lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1 tablespoon unsalted butter
- 3/4 cup mozzarella cheese, shredded
- 2 teaspoons fresh parsley, chopped, for garnish
- 4 large lemon wedges plus more, to taste, sliced, for serving
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