Chicken cutlets are covered with Pecorino Romano cheese, panko bread crumbs, and fresh lemon zest in this delectable lemon chicken romano recipe.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Total Time: | 27 mins |
| Servings: | 4 |
Ingredients
- 4 chicken cutlets, about 1/2-inch thick
- 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 grated Romano cheese
- 2 teaspoons lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- ¼ cup olive oil
- 1 tablespoon unsalted butter
- ¾ cup shredded mozzarella cheese
- 2 teaspoons chopped fresh parsley
- 4 large lemon wedges
Instructions
- Kim’s Cooking Now
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lightly season each side of the chicken with salt and pepper. Add flour to a shallow dish. Whisk eggs and water together in a second dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third shallow dish..
- Pat chicken dry with paper towels, then dredge each chicken cutlet in the flour, shaking off excess. Dip cutlets into the egg wash, allowing excess to drip off, and, finally, dredge in the bread crumbs, pressing down on each side so breading sticks.
- Heat olive oil and butter in a large skillet over medium heat. Add breaded chicken cutlets and cook, undisturbed, until the bottom is crispy and starts to turn golden brown, about 2 minutes. Flip cutlets, and cook for another 2 minutes.
- Transfer cutlets to the baking sheet, and evenly sprinkle each with mozzarella cheese.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Do not overcook.
- Remove from the oven, garnish with parsley, and serve with lemon wedges for spritzing.
Reviews
I appreciate that the cooking temp and times were spot on. I love that the recipe calls for using panko instead of bread crumbs and adding the lemon zest. Crunchy and so fresh tasting! I served it with One-Pan Creamy Orzo and Apple Spinach Salad, both from this site. I’ll definitely make this again!
Super! Super crunchy, super lemony and a super Sunday supper!! I was tempted to serve this on a bed of marinara, but it was so beautiful on its own, I repeatedly squeezed fresh lemon juice from the wedges, making dinner interactive and brightening the entire flavor of this crunchy on the outside and tender on the inside meal. Full confession I ate 1 and ½ half of the pieces of chicken. My husband said and this recipe is a definite keeper!!!
This was fantastic! We loved it better than chicken Parmesan. There was great crunch with the panko and a lovely brightness from the lemon zest. The lemon isn’t real strong but definitely present. My pieces of chicken were a little thick so the pan frying time took a bit longer than stated. Great recipe! I can tell this is a recipe I’ll be making again and again.
This is another one for the rotation. I paired it with a parmesan risotto recipe from all recipes. I did forget to add the mozzarella cheese at the end which I was really disappointed about but even without it it was delish. The chicken was so juicy from being pan fried first YUM!
My family loved this recipe. The Romano cheese and panko crumbs made this recipe excellent. It had a hint of lemon which was not overpowering. IF you are looking for more lemon flavor add ore lemon zest. Serving with lemon wedges for those in my family who love lemon worked out well. The non lemon lover in my family ate the chickern with no problem. I served the chicken with a tossed salad and baked potato.
Very similar to how my Italian husband and I usually make chicken milanese. We both thoroughly enjoyed this, and the leftovers reheated well for lunch the next day too. We served this with a nice salad and some homemade sourdough ciabatta.
Delicious! The lemon really elevates this dish. Definitely will be making it again.
My husband and I loved this!! I have made it many times now and love it every time. I added lemon juice to the egg mixture and turns out great every time. Definitely is in the family favorite file.
I have made this twice now. My family loves it. I’ve added more lemon zest, granulated, garlic, Italian seasoning in a mixture of Parmesan and Romano cheeses to the breadcrumbs. I also lightly pounded out the chicken breast and seasoned them with a little salt, pepper, and garlic. When I put them in the oven, I added a good amount of five cheese Italian blend. Just before they were done I turned on the broiler in browned the cheese like kind of pizza or a baked pasta dish. I also made a quick white cheese sauce using a chard Alfredo for the bass and adding fresh grated Parm, Romano, Swiss and Italian five cheese blend. I also doubled the recipe, so there would be plenty of leftovers. My son just made a sandwich out of it, and sourdough bread with the Alfredo sauce in it was excellent. Below is a picture of mine breadcrumb station.
My family says it’s a keeper. Everyone loved it. I bought thin sliced chicken breast. They worked out great. I also used salted butter, more butter and less oil. It gave the crust a nice brown and a rich buttery flavor. I used Parmesan in the breadcrumbs and topped it Gouda and five cheese blend. Since I read the reviews I added extra lemon zest. I also made a some quick Alfredo with jarred Alfredo sauce. I added about half cup of the Gouda, half cup Italian five cheese blend and a few slices of Swiss. Served on the side for dipping or pouring over the top. Only problem was I didn’t make enough for leftovers. Next time I’ll double it.
This is a great recipe, with just the right amount of crunch. Just make sure that each serving is accompanied by a large chunk of lemon because the breading does not have a lot of flavor by itself. It is a bit messy to prepare, but I think it could easily be adapted to air fryer cooking, to cut back on the dishes and oil. Will try that way next time.
I added extra lemon zest. But other than that I followed the recipe, it was delicious and a hit! Making it again tonight.
Nothing more than a breaded and fried chicken cutlet. Didn’t notice any of the added flavors. Won’t make again
The chicken is moist and delicious. The lemon zest really perks up the flavor. The cooking times are spot on for perfection.
So YUMMY! Made as written but didn’t add the mozzarella. This was so crunchy and crispy. That squeeze of fresh lemon was perfection.
Not much lemon in here. Would have been better with a ‘lemon-gravy’ to pour over it.
This was just OK, but basically just breaded chicken. The chicken was very tender, although I had to cook it longer than 6-8 minutes to reach temp. I didn’t think it was very lemony. Maybe a lemon sauce would have helped. I found this recipe through an Allrecipes article touting it as a great quick weeknight meal. Although it may have come together fairly quickly, the amount of time I spent washing all the required bowls, skillet, and sheet pan made up for the lack of prep time. I would only make this again with some tweaks to flavor the bread crumb mixture or some sort of sauce.
Fabulous recipe! I was surprised how flavorful the chicken was and how tender. I will definitely be making again! If you love lemon, this is a recipe for you.
Use the Pecorino Romano, has a different flavor than parmesan . I served with yellow rice and made a quick franchise pan sauce. Excellent.
Didn’t change a thing. Hubby loved it!! Next time I’ll add even more lemon zest but it was terrific as is.
This was delicious – whole family liked it