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Ingredients
- 2 boneless, skinless chicken breasts, halved and pounded to 1/2-inch thick
- 1/2 cup shredded whole milk Mozzarella cheese
- 1/2 cup Provolone cheese, shredded
- 1 large egg
- 1 tablespoon all-purpose flour
- 3/4 cup Panko bread crumbs
- 1/3 cup finely Romano cheese, shredded
- 1 tablespoon minced fresh oregano, plus 1 more teaspoon for garnish
- 2 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1/3 cup olive oil
- 4 lemon wedges for spritzing each serving
- 2 teaspoons finely chopped green onion, for garnish
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Recipe Info
Category : Poultry/Chicken
Rating : 5
Contributor : n/a
Print Recipe
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Directions
Time: 30 minutes
Yield: 4 servings
Step 1
Preheat oven to 350 degrees F. Place chicken cutlets on a cutting board and season all sides with salt.
Step 2
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 teaspoon pepper.
Step 3
Build an assembly line: submerge one chicken cutlet at a time in egg mixture then immediately coat both sides in bread crumb mixture. Press firmly to ensure the coating sticks to the chicken. Repeat with remaining chicken pieces.
Step 4
Heat olive oil into a 10-inch 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.
Step 5
Spray a baking dish with non-stick cooking spray or line with parchment paper/aluminum foil. Add fried chicken.
Step 6
Top the chicken with mozzarella and provolone cheese. Place the baking dish in the oven and bake for 8-10 minutes or until the internal temperature reaches 165 degrees F. Once cooked, sprinkle the chicken with a bit of green onion.
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