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Crusted Chicken Romano

A quick and flavorful restaurant-style dish featuring crispy chicken topped with melted cheese, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 2 pounds chicken breasts, sliced lengthwise
  • Salt, to taste
  • Pepper, to taste
Coating Mixture
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1 large egg, beaten until smooth
  • 1 cup panko bread crumbs
  • ½ cup grated Romano cheese (Parmesan also works)
  • 2 tablespoons fresh parsley, chopped (optional for color)
  • 1 tablespoon lemon zest (or juice if you're in a pinch)
Cooking Ingredients
  • ¼ cup avocado oil or olive oil
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. Slice 2 pounds of chicken breasts lengthwise into cutlets for quicker cooking. Season with salt and pepper.
  2. Set up three bowls: First with 1 cup of flour, second with 1 beaten egg, and third combined with 1 cup panko, ½ cup Romano, and 1 tablespoon lemon zest.
Coating
  1. Coat each chicken cutlet in the flour, dip in the beaten egg, and then press into the panko mixture, ensuring an even coat.
Cooking
  1. In a large skillet, heat ¼ cup avocado oil over medium-high heat until shimmering.
  2. Sear each cutlet for 3-4 minutes per side until golden brown and reaching an internal temperature of 165°F.
  3. Turn off the heat and sprinkle on 1 cup of shredded mozzarella cheese, allowing it to melt. Garnish with parsley and serve hot.

Notes

Serve with a vibrant salad or steamed veggies. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. Reheat in the oven to maintain crispiness. Consider adding spinach or sun-dried tomatoes for a twist.