Lemon Chicken Romano

03.07.2013

lemon chicken romano4

Anyone craving summer yet or is it just me? Lemons remind me of a bright sunny summers day so I figured today is a good day for cooking with lemons. Plus I have a bunch of lemons I need to use up. I had this idea to create a recipe similar to Chicken Parmesan but with a few alternate flavors. I first envisioned creating a Romano, oregano and white sauce version then decided a better and healthier option vs. a creamy white sauce would simply be fresh lemon – both the zest and juice. So it wasn’t just Chicken Romano anymore, now I decided to call it Lemon Chicken Romano. This is similar to the Chicken Parmesan recipe I made a few weeks ago which I adapted to from Cook’s Illustrated because I loved the method for preparing it, to fry and then bake the Panko crusted chicken.

This recipe is definitely going to be added to my dinner rotation. It was easy and oh so delicious. I love the combination of the Greek/Italian flavors it is coated with. I also love the crispy and zesty exterior. If you’d happen to have fresh basil on hand that you’d like to use up, you can replace the fresh oregano with fresh basil, either way would be delicious but I would highly recommend giving the oregano version a try. The lemon, oregano, Romano combination is simply perfect in this entree. Also, that basil leaf on top is totally optional, I added it just for fanciness :). Enjoy!

lemon chicken romano2

 

lemon chicken romano

Lemon Chicken Romano

Ingredients

  • 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
  • 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
  • 2 oz shredded Provolone cheese (1/2 cup)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1/2 cup Panko bread crumbs
  • 1 1/2 oz finely shredded Romano cheese (1/2 cup)
  • 1 Tbsp chopped fresh oregano
  • Zest of 1 lemon (2 tsp)
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper
  • 2 1/2 Tbsp vegetable oil
  • 2 1/2 Tbsp extra virgin olive oil
  • Lemon slices or wedges for serving (you can just use the one that was zested)

Directions

  • Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
  • In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
  • Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
  • *freeze chicken breasts for 15 minutes to help slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/03/lemon-chicken-romano/

76 comments

  • Danie at Pasadya: Can’t WAIT to try this recipe! March 7, 2013 at 8:24pm Reply

  • Jess: This looks amazing!! :) I love lemon…ANYTHING! :)

    I would LOVE for you to join my Link Up!

    http://www.pluckys-secondthought.com/pluckys-link-up-and-blogiversary-celebration-giveaway/ March 7, 2013 at 9:32pm Reply

  • Stacey: Oh, thank you! I also have a lot of lemons to use us! Your food is amazing. March 8, 2013 at 3:26pm Reply

    • Jaclyn: Thanks Stacey =), I hope you enjoy! March 8, 2013 at 4:58pm Reply

  • Curry and Comfort: What a fantastic dish. I would entertain with this in a heartbeat… it looks so beautiful plated up like that. :) March 9, 2013 at 4:10pm Reply

  • Rosie @ Blueberry Kitchen: Your chicken looks so delicious, I love your photos! March 20, 2013 at 2:34am Reply

    • Jaclyn: Thanks Rosie! March 20, 2013 at 10:11am Reply

  • shannon: I found this recipe on pinterest. This was AMAZING. I followed the recipe to a ‘t’ except I brined the chicken first. YUMMY. My two year old finished his chicken before I sat down at the table with my plate! March 20, 2013 at 3:17pm Reply

    • Jaclyn: Shannon – I’m so glad you and your little one enjoyed this chicken! Thanks so much for your comment! I will have to try brining next time, thanks for the tip =)! March 20, 2013 at 3:57pm Reply

  • Things I like Thursday | Crazy Jamie's Blog: […] aunt gave me some chicken breasts and I think I want to make this recipe with them! Lemon Chicken Romano These look GOOOD! Sweet and Savory Grilled Cheese And that’s allllll folks! have a good […] March 21, 2013 at 7:31am Reply

  • Susan: I just made this recipe last night and we really enjoyed it. I did change the cheese somewhat because of what I had (and also because of caloric content). When I make it again, I will either use less lemon zest or leave it out all together, because it was too much for us in the amount stated in the recipe. This is a wonderful recipe – it tastes as good as it sounded when I read it. I also have to say that I will be using the cooking technique when I do my oven-baked chicken fried steak – it’s much nicer than what I had been doing. March 22, 2013 at 6:31pm Reply

    • Jaclyn: Thanks for the input Susan! Glad you enjoyed it. March 23, 2013 at 9:20pm Reply

  • Meredith: Another hit! Made this for a dinner party last night! Everyone loved it! I ran out of romano cheese and substitute it with asaigo, and it still came out wonderful! Thanks for another great recipe! March 23, 2013 at 6:04am Reply

    • Jaclyn: Thanks Meredith! That is my favorite part about blogging, when I hear my recipes are enjoyed by others. Thanks for commenting! March 23, 2013 at 9:23pm Reply

  • Mary Ellen: After seeing this on Pinterest I discovered your blog – great recipes and beautiful pics! I made this chicken over the weekend (with just a few minor changes due to ingredients I had on hand) and loved it. The flavors were so bright and fresh. Thanks for sharing it!! March 26, 2013 at 5:28pm Reply

    • Jaclyn: You’re welcome Mary! I’m so glad you enjoyed this chicken! Thanks for your comment! March 26, 2013 at 7:50pm Reply

  • Debra: This was a delicious dish. We really enjoyed all the flavors. We were curious what you served with this meal. We made our favorite orzo dish and since we love that dish it was fine but we did not think it was the best compliment for the chicken. March 30, 2013 at 4:42pm Reply

    • Jaclyn: I served it with manicotti the last time I made it, which is more of a hearty dish to serve with it, but I love both of them so I liked them side by side =). I think a good green salad or roasted asparagus and Parmesan roasted red potatoes would be delicious, and some good fresh rustic bread mmmm. I’m getting hungry. March 30, 2013 at 10:08pm Reply

      • Debra: Thanks Jaclyn – you are right, I am very hungry right now also! April 1, 2013 at 8:36am Reply

  • MACUMANI: es una pagina estupenda, lastima que no tenga traductor, pero yo ya me las arreglare.. gracias April 4, 2013 at 3:21am Reply

  • Meal Plan Monday, No. 18 | Dawn Nicole: […] Lemon Chicken Romano with Broiled Zucchini and Potatoes with Parmesan […] April 8, 2013 at 3:00am Reply

  • Meal Plan Monday April 15 | Mama Sonshine: […] Lemon Chicken Romano with Lemon […] April 15, 2013 at 10:28am Reply

  • Meal Planning Monday | The Pinning Mama: […] W: Lemon Chicken Romano by Cooking Classy […] April 22, 2013 at 5:05am Reply

  • Kimber: Just wanted to let you know how much I enjoy your website! You recipes never disappoint so I love featuring you in our weekly Menu Planning Monday post. Just wanted to say thanks for sharing your awesome recipes! April 22, 2013 at 2:37pm Reply

    • Jaclyn: Thank you so much for your nice comment Kimber! That is so nice of you to say and thanks for taking the time to send a thanks :). I hope you continue to enjoy my site! April 22, 2013 at 6:27pm Reply

  • Menu Plan Monday April 29 | Mama Sonshine: […] Lemon Chicken Romano with […] April 29, 2013 at 12:08am Reply

  • Katie: Does this recipe serve 2 or 4? I’m making it for 10 and I just need to know how much I need to how much to change the recipe. Thanks! May 2, 2013 at 10:56am Reply

    • Jaclyn: It serves 4, sorry I should have added that. I hope you love this chicken Katie! May 2, 2013 at 8:23pm Reply

  • Lemon Chicken Romano | cupcakes and crayons: […] Lemon Chicken Romano (original source) […] May 27, 2013 at 7:30pm Reply

  • Taste Tested: Pinterest Recipes | a southern mile: […] Lemon Chicken Romano : a nice twist on chicken parmesan. In my humble opinion I think it had more flavor and was a nice summer dish. I served it with a nice slice of provolone on the top for the family and had mine without and it was delicious. I served this with the salad mentioned above. […] June 23, 2013 at 7:35am Reply

  • Monday Munchies: Lemon Chicken Romano | Captivated by Cooking: […] This chicken is so tasty! It’s my first recipe with panko bread crumbs (which by the way, I learned how to make homemade panko bread crumbs quickly and easily on the How Sweet it is blog here!), and the combination of lightly frying the chicken on the stove and then transferring it to the oven with a cheesy delight on top was divine. Not to mention the panko is mixed with Romano cheese, fresh oregano, and lemon zest – yum! Check out this delicious recipe on Cooking Classy’s blog. […] July 15, 2013 at 9:29am Reply

  • Lemon Chicken Romano | Normal Cooking: […] Source:  Cooking Classy […] July 16, 2013 at 7:21am Reply

  • KayleneP: These look delicious, I can’t wait to give this recipe a try – thanks for sharing! August 30, 2013 at 8:29pm Reply

  • Courtney: This recipe is excellent! I left out a few ingredients to keep it cheap since it was my first attempt (left out lemon zest, fresh oregano and provolone cheese) and it turned out delicious. Prep time took about 30 minutes and cook time took about 20, but totally worth it. Now that I know it’s so tasty, I’ll try it with all ingredients next time! September 5, 2013 at 8:25am Reply

  • Chelsea: Would it be possible to make this ahead of time…up to frying and then putting in the fridge for several hours and baking it later. In other words, could I make it in the morning and bake it right before dinner?

    Thanks! October 6, 2013 at 6:01am Reply

    • Jaclyn: Maybe? I’d probably just cook it through then re-warm it in the oven. October 8, 2013 at 7:26am Reply

  • StoneMaven: When you say cut the chicken in half horizontally across the thick portion, do you mean across it making it into top and tail portions, or side to side the whole length like you would when you butterfly a breast? I’m probably over-thinking this, but I can’t decide which you mean. October 12, 2013 at 1:39pm Reply

    • Jaclyn: The recipe is referring to side to side (bottom to top) like the whole length, yes like butterflying a whole breast (sorry I should have added a photo, kind of confusing). I hope you love it if you do make it :)! October 13, 2013 at 6:12am Reply

  • Kyra: Hello I stumbled across this website after looking up what churros are. My son will be having some for a snack at daycare. I love your pictures and recipes I will definitely be printing some of to try! October 31, 2013 at 6:49am Reply

  • Brittany: Before I even finished making this dish my husband told me to “add it to the list”. Yes, it’s amazing! Didn’t change a thing, it’s perfect as is. November 22, 2013 at 2:13pm Reply

    • Jaclyn: Thanks so much for letting me know you and your husband enjoyed this chicken Brittany! I’m so happy to hear that :)! November 22, 2013 at 7:28pm Reply

  • kayla: Hi I had a question. Could you deep fry the chicken instead of baking it in the oven? November 30, 2013 at 5:45pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe. December 6, 2013 at 11:22pm Reply

  • Nicole Marrero: Hello! This sounds great and I would like to make it tonight for dinner. I wanted to make it and fry it… But save the baking part for when my boyfriend is on his way home, so about 3 hours later. Is that a good idea? Or would it not work for some reason December 6, 2013 at 12:29pm Reply

    • Jaclyn: I think that should work fine, you may have to bake a little longer though since it will be chilled. I hope you both love it! December 6, 2013 at 3:43pm Reply

  • Mila: Ohhhhhhh this looks fabulous!!! Simply delicious! I also make my chicken Romano with lemon zest! It just gives it that pop of freshness that is just what the dr ordered :) January 22, 2014 at 10:07pm Reply

  • laura: It sounds good….too bad someone doesn’t know how to use spell check “LYE” is not a word! NOT IMPRESSED. Hope your cooking skills are better than your writing skills! January 24, 2014 at 1:04pm Reply

    • Jaclyn: I’m not impressed with your attitude. I’ll admit I’m probably one of the worst spellers in the world and I couldn’t really care less that I am, but who are you to go pointing it out so rudely? “Perfect” people like yourself who think they are unflawed enough to go around pointing out tiny little problems of others don’t impress me. Every now and then I will get comments like this and I usually just ignore them, but sometimes I think people should hear it – don’t be rude to people. There’s just no point. Instead of pointing out some of the flaws you see on my site, why not be impressed that I’ve started this site from the ground up (no training in anything – or college degree for that matter) and now I’m doing it for a living?
      Enjoy life Laura. Just sayin. January 24, 2014 at 3:37pm Reply

      • Jessie: Laura isn’t quite correct, anyway. While it wasn’t used in the right context (and who cares, really??), Lye *IS* a word; it’s a preserving agent. For example, my Norwegian ancestors used lye to preserve fish for tasty, gelatinous lutefisk (urg).

        Laura needs to relax and have some of your amazing chicken lemon romano. Thanks for all the effort you put into your site and your food, Jaclyn; your recipes are delicious and easy to follow. I’m excited to try more of them! January 28, 2014 at 12:57pm Reply

        • Jaclyn: Thanks so much Jessie! :) January 28, 2014 at 1:36pm Reply

  • Jessica: I made this tonight and it was fabulous! It was the best result I’ve had using this cooking method (which I’ve done several times before). I’m very picky when it comes to chicken recipes, so I don’t cook it often. I know, weird. The texture and flavor was amazing. My husband loved it too and couldn’t resist having seconds. Thanks for a great recipe, I’ll definitely check out more of your posts. January 27, 2014 at 8:22pm Reply

    • Jaclyn: I’m so glad you and your husband liked this recipe Jessica! I hope you enjoy if you try other recipes. Thanks for leaving a comment! February 2, 2014 at 10:28pm Reply

  • Yadira: Hi, I have a cuestion: THE PROCESES OF BAKE THE CHICKEN IS FOR FINISH THE BAKE OR JUST FOR GRILLING THE CHEESE?

    I would like just bake the chicken completely, omitting the non-stick skillet. Can I do it?

    Thank you so much!! :) February 17, 2014 at 10:54am Reply

    • Jaclyn: You probably could just do it all in the oven (adding the cheese later on) but I like the skillet step because it gives the crust a nice golden, crisp exterior. February 17, 2014 at 1:05pm Reply

      • Yadira: ‘re right February 17, 2014 at 2:30pm Reply

  • Yadira: Hi, can i replace the romano cheese with parmesano?? :) February 17, 2014 at 11:30am Reply

    • Jaclyn: That should be just fine. Hope you love it Yadira! February 17, 2014 at 1:03pm Reply

      • Yadira: Thank you!!! :) February 17, 2014 at 2:31pm Reply

  • Niki: Found this on Pinterest and I love it. I’ve made this four or five times now (once for a party of 8) and it is amazingly delish every time. I also sent this recipe to a co worker and she raved about for a week! I’m actually about to make this again tonight for dinner so I felt that it was time I left this overdue review.. Bottom line: Yummy. February 19, 2014 at 5:28pm Reply

    • Jaclyn: I’m happy to hear you’ve liked this recipe Niki! Thanks for the great review! February 19, 2014 at 7:54pm Reply

  • Lemon Romano Chicken | Joyful Kitchen Blog: […] Recipe adapted from Cooking Classy. […] February 23, 2014 at 4:07pm Reply

  • Kbelle: I made this for dinner last night and it was fabulous! Thanks for the post! February 28, 2014 at 7:54am Reply

    • Jaclyn: You’re welcome Kbelle! I’m so glad you liked it! March 11, 2014 at 8:13pm Reply

  • Kayla: Just tried this recipe from Pinterest. It was delicious and the best result I’ve had with this method like pp. It was perfectly crispy on the outside and moist on the inside, and the lemony flavor was a perfect touch!
    Awesome blog. March 31, 2014 at 6:39pm Reply

    • Jaclyn: Thanks for the compliment on my blog Kayla :)! I’m so glad you liked this chicken! March 31, 2014 at 7:31pm Reply

  • John: Bland. May 4, 2014 at 4:40pm Reply

  • Traci: Made this for dinner tonight and it was amazing! Thanks for sharing! May 6, 2014 at 3:36pm Reply

    • Jaclyn: I’m so glad you enjoyed Traci! May 6, 2014 at 6:33pm Reply

  • Evelyn: Made this recipe for dinner tonight, and I just had to comment. It was very tasty, and very easy to make even for a somewhat novice cook like myself. I’ve made a few recipes of yours and I have to say the best thing about your blog is that I know if I follow your recipes exactly as they are, I will not be disappointed! (One of my favorites, your salmon tacos!) Makes it less intimidating to try brand new recipes! May 8, 2014 at 8:57pm Reply

    • Jaclyn: I’m so happy to hear that Evelyn! Glad you liked this recipe!! May 26, 2014 at 11:28am Reply

  • Ann: This was delicious! Our entire family really enjoyed it. The lemon added such great freshness to this dish. Looking forward to exploring other recipes of yours. Thanks for this keeper :) June 12, 2014 at 6:21pm Reply

    • Jaclyn: So glad to hear Ann! June 19, 2014 at 11:28pm Reply

  • Megan: This dish was yummy! I didn’t have fresh oregano, so I used a little less than half the amount of ground oregano… and I thought the flavor was a bit too strong. Next time I’ll try to have fresh on hand or use closer to 1/4 the amount of ground oregano. My boyfriend thought the lemon flavor was too strong, but he still liked it. Thanks for sharing! :) August 25, 2014 at 7:07pm Reply

    • Jaclyn: Thanks for taking the time to leave your thoughts! Thanks Megan! September 12, 2014 at 3:47pm Reply

  • Rebecca: They look delious. I’m in love. I will definitely try this at home. Thanks for sharing! November 15, 2014 at 8:39am Reply

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