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Lemon Chicken Romano Recipe with Crispy Cheese Coating
Emily

Lemon Chicken Romano

This crispy and cheesy Lemon Chicken Romano combines golden-breaded chicken cutlets with zesty Romano cheese, melted mozzarella, and a bright squeeze of lemon for the perfect Italian-inspired dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1/2-inch thick)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (30g) all-purpose flour
  • 2 large eggs
  • 2 tbsp (30ml) water
  • 3/4 cup (90g) Italian-style panko bread crumbs
  • 1/3 cup (30g) grated Romano cheese
  • 2 tsp lemon zest
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 cup (60ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 3/4 cup (85g) shredded mozzarella cheese
  • 2 tsp chopped fresh parsley
  • 4 lemon wedges, for serving

Equipment

  • Oven
  • baking sheet with parchment paper
  • shallow dishes (3)
  • Whisk
  • skillet
  • spatula or tongs
  • knife and cutting board

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Season both sides of the chicken breasts with salt and freshly ground black pepper.
  2. Place the flour in a shallow dish. In a second dish, whisk together the eggs and water. In a third dish, combine the panko, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper.
  3. Dredge each chicken breast in the flour, then dip into the egg mixture, and coat in the bread crumb mixture.
  4. Heat olive oil and butter in a skillet over medium heat. Add the breaded chicken and cook for 2 minutes per side until golden brown.
  5. Transfer chicken to the prepared baking sheet. Sprinkle mozzarella evenly on top. Bake 6–8 minutes, until cooked through (165°F/74°C) and cheese is melted.
  6. Remove from oven, garnish with parsley, and serve with lemon wedges.

Notes

For extra flavor, serve over pasta or with a side of roasted vegetables. You can also swap Romano cheese with Parmesan. Make sure the chicken breasts are evenly pounded for consistent cooking.