Crusted Chicken Romano

Ingredients

For the chicken:

Boneless, skinless chicken breasts: 2 large, sliced horizontally into thin cutlets

Salt and freshly ground black pepper: to taste

For the breading:

All-purpose flour: ¼ cup (30 g)

Egg: 1 large, beaten

Panko breadcrumbs: 1 cup, for extra crunch

Romano cheese: ½ cup (60 g), finely grated

Fresh parsley: 1 tablespoon, finely chopped, plus more for garnish

Lemon zest: 1 teaspoon

For cooking and topping:

Avocado oil or olive oil: 4 tablespoons (60 ml), for pan-frying

Mozzarella cheese: 1 cup, shredded

Lemon wedges: for serving (optional)

1. Prep the chicken.

Slice each chicken breast in half horizontally to make thin cutlets.

If they’re uneven, pound them gently to an even thickness.

Season both sides with salt and pepper.

2. Set up the breading station.

Arrange three shallow dishes:

First: the flour
Second: the beaten egg
Third: the panko, Romano, parsley, and lemon zest, mixed together

3. Bread the cutlets.

Coat each cutlet in flour, shaking off the excess.

Dip it into the egg, letting the extra drip off, then press it firmly into the panko mixture on both sides until fully coated.

4. Pan-fry.

Heat the oil in a large skillet over medium heat until it shimmers.

Add the cutlets and cook for 4–5 minutes per side, until deep golden brown and cooked through to 165°F (74°C).

5. Melt the mozzarella.

Sprinkle the shredded mozzarella over the cutlets, cover the skillet with a lid, and let the cheese melt for 2–3 minutes.

6. Garnish and serve.

Take the skillet off the heat.

Top with fresh parsley and serve hot with lemon wedges on the side.