Delicious Easy Lemon Chicken Romano in 30 Minutes

Lemon Chicken Romano - cookingclassy.com
Lemon Chicken Romano – cookingclassy.com

Delicious Easy Lemon Chicken Romano in 30 Minutes

Anybody wanting summer to hurry up and come or perhaps is it just simply me being a little impatient? Lemons help remind me of a vibrant sunlit summer day and so I thought today is an excellent day to cook using lemons. Furthermore I’ve got a lot of fresh lemons I really want to use. I had put together this idea to make a recipe much like Chicken Parmesan however with several different flavors.

Initially I first imagined making a Romano, oregano along with white marinade adaptation then simply decided upon a much better and much healthier choice versus a rich and creamy white marinade would basically be fresh lemon – both the lemon zest together with the juice. As a result it wasn’t only Chicken Romano any longer, now I made a decision to call it Lemon Chicken Romano. This really is just like the Chicken Parmesan recipe I actually baked a month or so ago which I modified since I liked the procedure for preparing it, to fry and after that bake the actual Panko crusted chicken.

This particular recipe is unquestionably destined to be included in my dinner rotator. It was actually simple and easy and also so tasty. I really like the mix of the Greek and Italian flavors it’s covered with. Furthermore, I like the crunchy and zesty outside.

If you’d have fresh basil available which you’d want to use, you are able to switch the fresh oregano for fresh basil, in any case would be scrumptious however I would undoubtedly strongly recommend giving the oregano adaptation a go. The lemon, oregano, Romano blend is definitely excellent with this meal. Likewise, that basil leaf on the top is completely optional, I actually included it simply for fanciness!

 

Amazing Lucky Lemon Chicken Romano

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12

Amazing Lucky Lemon Chicken Romano

Ingredients

  • 2 boneless, skin free chicken breasts, halved, trimmed, and also pounded to about 1/2-inch thickness
  • 2 ounces shredded Milk Mozzarella cheese
  • 2 ounces shredded Provolone cheese
  • 1 medium egg
  • 1 Tablespoons of flour
  • 1/2 cup of bread crumbs
  • 1 1/2 ounce very finely shredded Romano cheese
  • 1 Tablespoons of cut fresh oregano
  • Zest of a single lemon
  • 1/2 teaspoon of garlic herb powder
  • Sea salt along with freshly ground pepper
  • 2 1/2 Tablespoons of organic vegetable oil
  • 2 1/2 Tablespoons of organic olive oil
  • Lemon pieces or wedges intended for serving

Instructions

  1. Pre-heat stove to 350 degrees. Dust both sides of the chicken cutlet evenly with sea salt (around 1/16 teaspoons per each side), allow it to stand at room temperature for around 20 minutes. Mix Mozzarella cheese together with Provolone cheese within a dish, put aside.
  2. With a shallow dish, stir together egg and flour till smooth. Within a different shallow bowl, toss together with each other bread crumbs, oregano, Romano cheese, lemon zest, garlic herb powder along with 1/4 teaspoon of pepper. Pat chicken dry by using paper towels. Making use of 1 chicken cutlet each time, dredge the chicken in the egg combination covering each side and then permitting excess to run off, after that promptly transfer to Romano mix coating each side with the mixture, whilst pressing lightly to permit crumbs to stick. Move chicken to a dish and then repeat procedure using remaining chicken cutlets. Pour Two 1/2 Tablespoons of extra virgin olive oil along with organic vegetable oil in to a 10 inch non-stick frying pan and heat over medium to high heat. As soon as oil is very hot, add Two coated chicken cutlets and then fry with out shifting them till base is crunchy and gold brown, a couple of minutes, after that making use of steel tongs turn to reverse side and then cook until gold brown, a couple of minutes more. Shift fried chicken to a sizable plate covered with paper towels so as to drain. Repeat procedure using remaining Two pieces of chicken.
  3. Put cutlets onto a rimmed cooking sheet, cover tops with the Mozzaralle cheese mix and then move to pre-heated stove in order to cook until inner temperature registers 165 degrees with an instant-read-thermometor, around 12 minutes. Take from stove and then garnish by using lemon pieces or wedges, dish up warm. Squeeze freshly squeezed lemon juice from lemon pieces around chicken right before enjoying.

 

Please like and share this recipe with your friends.

 

Joan

I’m Julie. This is where my love of cupcakes, digital photography as well as writing comes to life! How did this recipe thing all begin? In November of 2012, I made the decision that I needed to keep a log of my recipes, so I started a simple recipe blog. This beautiful collection of cupcakes and cafe delights continues to grow every week and I can’t wait to see where it is 5 years down the road. My grandma encouraged all of my baking. At family gatherings with well over 250 individuals the midst of absolutely no where, she consistently was able to create perfect cherry cobblers along with other goodies for dessert over the campfire. It seemed to be like magic for me.

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