MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Chicken Romano
Categories: Chicken
Yield: 1 Batch

2 Chicken breasts; boneless,
- skinless, halved,
- pounded to 1/2" thick
1/2 c Whole milk Mozzarella;
- shredded
1/2 c Provolone cheese; shredded
1 lg Egg
1 tb All-purpose flour
3/4 c Panko bread crumbs
1/3 c Romano cheese;
- finely shredded
1 tb Fresh oregano; minced,
- +1 ts for garnish
2 ts Lemon zest
1/2 ts Garlic powder
Salt
Black pepper; freshly ground
1/3 c Olive oil
4 Lemon wedges;
- for spritzing
2 ts Green onion; finely chopped,
- for garnish

A comforting classic! These delicious chicken breasts are breaded,
perfectly seasoned, and topped with melted cheese.

Preheat oven to 350?F. Place chicken cutlets on a cutting board and
season all sides with salt.

In a shallow dish or mixing bowl, mix flour and egg until well
combined. In a separate mixing bowl or dish, combine bread crumbs,
Romano cheese, oregano, lemon zest, garlic powder, and 3/4 ts pepper.

Build an assembly line: submerge one chicken cutlet at a time in egg
mixture then immediately coat both sides in bread crumb mixture. Press
frmly to ensure the coating sticks to the chicken. Repeat with
remaining chicken pieces.

Heat olive oil into a 10" non-stick skillet and heat over medium-high
heat. Once the oil is hot, fry two cutlets at a time until the bottom
is nice and golden brown, about 2 minutes. Flip the chicken over to
fry the other side.

Spray a baking dish with non-stick cooking spray or line with
parchment paper or aluminum foil. Add fried chicken.

Top the chicken with mozzarella and provolone cheese. Place the
baking dish in the oven and bake for 8 to 10 minutes or until the
internal temperature reaches 165?F. Once cooked, sprinkle the
chicken with a bit of green onion.

Recipe by Ed P <esp@snet.n>

Recipe FROM: <news:10i7lnd$2eau2$2@dont-email.me>,
<news:rec.food.cooking/1579105>

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