Chicken Romano is similar to chicken parmesan but uses grated Romano cheese instead of the parmesan. This recipe requires a little bit of work to bread the chicken but the end results is certainly worth it. The chicken is coated with an egg and flour mixture and then dredged in breadcrumbs and fried in the pan. The breadcrumb mixture gets a lot of flavor from lemon zest and fresh oregano. The chicken is finished cooking in the oven and topped off with mozzarella and provolone cheeses. I like to serve this chicken with pasta sauce and linguini. Enjoy.
2 boneless skinless chicken breasts (cut in half lengthwise and pounded to ½ inch thickness)
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
1 large egg
1 tablespoon flour
¾ cup panko breadcrumbs
1/3 cup grated Romano cheese
1 tablespoons minced fresh oregano
2 teaspoons lemon zest
½ teaspoon garlic powder
Salt and pepper (to taste)
1/3 cup olive oil
2 teaspoons parsley (chopped, for garnish)
Preheat the oven to 350 degrees. Sprinkle each chicken cutlet with salt and pepper. In a shallow dish whisk together eggs and flour until smooth. In a separate bowl add the panko breadcrumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ teaspoon black pepper. Mix well.
Dip the chicken cutlets one at a time first into the egg mixture and then dredge in the panko mixture until well coated. Place onto a plate. Repeat with remaining chicken breasts.
Heat olive oil in a large skillet over medium-heat heat. Add 2 breaded chicken cutlets and fry until crispy and golden brown on both sides, about 2 minutes. Remove from the skillet and transfer to a baking sheet. Repeat with remaining 2 cutlets.