Best Ever Lemon Chicken Romano Recipe
Lemon Chicken Romano is very tasty, creamy and fun. Using crispy Panko added with delicious Romano cheese.
My dinner dishes are always identical to Chicken, in a few weeks many people make dinner dishes using basic ingredients of Chicken, and I think Chicken Romano dishes are a good idea, they are very loaded with Romano cheese, then baked with oregano and lemon zest, then deep fried using olive oil until it turns brown.
I figure you will like this dish, in light of the fact that the taste is exceptionally natural to Europeans. Romano cheddar, I have never tasted this cheddar, however when I heard the name, I thought of getting it straightforwardly at the grocery store.
On the off chance that you like the firm covering on the same chicken, at that point you won't have the option to oppose this chicken. Covered with flour, at that point utilizing flour panko, and parallel in olive oil, simply envision it now exceptionally delectable. At that point, cooked in the stove.
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Then there is fresh oregano and parsley, next is lemon, garlic powder, eggs, olive oil, flour, salt and pepper. For more details, please see the recipe below.
Ingredients
Instructions
My dinner dishes are always identical to Chicken, in a few weeks many people make dinner dishes using basic ingredients of Chicken, and I think Chicken Romano dishes are a good idea, they are very loaded with Romano cheese, then baked with oregano and lemon zest, then deep fried using olive oil until it turns brown.
I figure you will like this dish, in light of the fact that the taste is exceptionally natural to Europeans. Romano cheddar, I have never tasted this cheddar, however when I heard the name, I thought of getting it straightforwardly at the grocery store.
On the off chance that you like the firm covering on the same chicken, at that point you won't have the option to oppose this chicken. Covered with flour, at that point utilizing flour panko, and parallel in olive oil, simply envision it now exceptionally delectable. At that point, cooked in the stove.
Lemon Chicken Romano Recipes
This dish has a very diverse taste, different from other fried chicken, there are some things that you must have to make this dish. The first is chicken breast, then mozzarella, romano, breadcrumbs, and provolone.Related Articles
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Then there is fresh oregano and parsley, next is lemon, garlic powder, eggs, olive oil, flour, salt and pepper. For more details, please see the recipe below.
Ingredients
- 2 (8 - 9 oz each) boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
- 1/2 cup (2 oz) shredded Whole Milk Mozzarella cheese
- 1/2 cup (2 oz) shredded Provolone cheese (or more mozzarella)
- 1 large egg
- 1 Tbsp all-purpose flour
- 3/4 cup Panko bread crumbs
- 1/3 cup (packed, 1.25 oz) finely shredded Romano cheese
- 1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
- 2 tsp lemon zest (from about 1 lemon)
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- 1/3 cup olive oil
- 4 lemon wedges for spritzing each serving (you can just use the one that was zested)
- 2 tsp minced fresh parsley (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Seasoning the chicken with salt, let it sit for 10 minutes.
- Use a shallow dish, stir eggs, flour until smooth.
- Stir with panko bread crumbs, romano cheese, oregano, lemon zest, garlic powder, and 3/4 tablespoon pepper.
- Pat the chicken with a paper towel, starting with 1 slice of meat first, then dredge the chicken in an egg mixture that coats both sides, let it flow.
- Next is, transfer to the Romano mixture and coat both sides with the mixture, while pressing so that the Panko crumb can fill all sides.
- Place the chicken on a plate, repeat the process with other pieces of chicken.
- Add zaitunk oil to pan, heat it using medium-high heat.
- Cook 2 slices of chicken, fry until all parts are crispy and golden brown for 2 minutes, then use tongs and turn to the opposite side, cook until browned.
- Transfer the chicken to the pan, coat it with parchment or non-stick spray, repeat the process until nothing is left.
- Stir with provolone, mozzarella, then sprinkle on top of the chicken mound.
- Preheat the oven, transfer to the oven and bake using a temperature of 165 degrees 8-10 minutes.
- Remove from the oven, sprinkle with 1 tbsp oregano and parsley, serve warm with lemon slices.
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