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Secret Recipes

Lemon Chicken Romano
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
  • 1 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/4 cup)
  • 2 cloves garlic, finely choppe
  • 1/4 teaspoon pepper
  • 1 cup uncooked Arborio or regular long-grain white rice
  • 3 1/2 cups beef broth (from 32-oz carton)
  • 1/2 cup shredded carrot
  • 1/2 cup shredded fresh Parmesan cheese
  • 3 tablespoons chopped fresh chives
  • 1 lb lean (at least 80%) ground beef
  • 1 small onion, chopped (1/4 cup)
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon pepper
  • 1 cup uncooked Arborio or regular long-grain white rice
  • 3 1/2 cups beef flavored broth (from 32-oz carton)
  • 1/2 cup shredded carrot
  • 3 tablespoons chopped fresh chives
  • 1/2 cup shredded fresh Parmesan cheese
  • 1 lb lean (at least 80%) ground beef
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Recipe Info
Category : Meat/Poultry
Rating : 5
Contributor : n/a
Print Recipe

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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