ChickenRomano is the ultimate elevated chicken cutlets. Seasoned panko breadcrumbs loaded with Romano cheese, herbs and lemon zest. Fried until golden brown and topped with cheese! Not only is this a simple 30 minute dinner that the whole family will love, it is so flavorful! What better way to elevate chicken cutlets then to cover then in light and airy panko breadcrumbs seasoned with fresh herbs, lemon zest and Romano cheese! The cutlets are fried until golden brown and then topped with a mix of mozzarella and provolone cheese. Baked until the cheese is melted and served with lemon wedges. The lemon in this dish adds the perfect pop of tangy freshness.
½cupoil for frying, canola, olive oil, or oil of choice
Cheese Topping
1/2cupmozzarella cheese, shredded
1/2cupprovolone cheese, or mozzarella, shredded
Garnish
fresh chopped parsley, optional
lemon wedges for serving, optional
Instructions
Sprinkle each side of the chicken cutlets with salt and pepper.
Prepare a coating/dredging station with 3 shallow bowls.
In one bowl, prepare the seasoned panko bread crumbs. Mix together the panko bread crumbs, Romano cheese, oregano, basil, parsley, garlic powder, salt, pepper and lemon zest.
In another bowl, whisk the eggs.
In the third bowl add the flour.
Working with 1 chicken cutlet at a time, coat the chicken in the flour on both sides and shake off the excess. Then, dip the chicken in the whisked egg and let the excess drip off. Finally, coat the chicken with the seasoned panko breadcrumbs on both sides. Use your hands to press the crumbs into the chicken to ensure it sticks.
Transfer the coated chicken to a plate and repeat with all remaining chicken cutlets.
In a large frying skillet or pan heat enough oil to cover the bottom of the pan (approximately ½ - 1 cup). Heat over medium high heat. Or preheat Air Fryer to 400°F and only follow step 16 for cooking.
Once oil is shimmering, working in batches fry the chicken cutlets about 2-3 minutes per side or until golden brown. Only flip the chicken once to avoid the crumb coating falling off. Do not overcrowd the pan, depending on the size of your pan fry 2 – 3 cutlets at a time.
Remove the cooked chicken from the pan and drain on a wire rack or plate with a paper towl.
Preheat oven to 350°F.
Transfer all cooked chicken to a baking sheet lined with parchment paper, tin foil sprayed with non stick cooking spray.
Mix together the shredded mozzarella and provolone (or cheese of choice) and add 2-3 spoonfuls to the top of each piece of chicken. sprinkle in a mound over chicken
Bake the chicken until the internal temperate reaches 165°F, about 8 - 10 minutes. The cheese will be nice and melted.
Remove from oven, top with parsley and serve with lemon wedges. Enjoy!
AIR FRYER COOKING METHODGenerously spray both sides of the cutlets with cooking spray. Working in batches, add the cutlets to the air fryer in a single layer and cook for 5-8 minutes per side or until golden brown and the chicken is cooked through. Remove from the air fryer. Repeat with remaining cutlets until all cutlets are cooked.Mix together the shredded mozzarella and provolone (or cheese of choice) and add 2-3 spoonful's to the top of each piece of chicken. sprinkle in a mound over chickenReturn to air fryer and cook for 2-3 minutes or until the cheese melts. Serve and enjoy!