Crusted Chicken Romano

 

ingredients

2 large chicken breasts, sliced lengthwise into thin cutlets

Salt and pepper to taste

¼ cup (30 g) all-purpose flour

1 large egg

1 cup panko bread crumbs

½ cup (60 g) grated Romano cheese

1 tablespoon fresh parsley, finely chopped

1 teaspoon lemon zest

4 tablespoons (60 ml) avocado oil or olive oil

1 cup mozzarella cheese, shredded

 

Instructions

Slice the chicken breasts lengthwise into thin cutlets and pound if needed. Season both sides with salt and pepper.

Set up three breading stations: one with flour, one with beaten egg, and one with a mixture of panko bread crumbs, Romano cheese, parsley, and lemon zest.

Dredge each chicken cutlet in flour, then dip in the egg, and finally coat with the panko mixture.

Heat oil in a skillet over medium heat and cook chicken for 4-5 minutes per side until golden brown and cooked through.

Sprinkle shredded mozzarella cheese over each cutlet, cover the skillet, and let the cheese melt for about 2-3 minutes.

Remove from heat, garnish with parsley and lemon wedges, and serve hot.