Lemon Chicken Romano
Lemon Chicken Romano packs a bright, tangy punch from fresh lemon juice and zest, balanced by the sharp, salty flavor of Romano cheese. This family-friendly meal tastes like it came from a cozy home kitchen, showcasing bold flavors and a crispy coating.
Equipment
- Large Skillet
- Mixing Bowl
- Baking Sheet
- Air Fryer
Ingredients
Ingredients
- 500 g Chicken breasts pounded to even thickness
- 2 pcs Lemons for juice and zest
- 100 g Romano cheese grated
- 50 g Breadcrumbs or gluten-free option
- 2 pcs Garlic cloves minced
- 30 ml Olive oil for frying
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- Preheat the oven to 220°C or the air fryer to 200°C.
- Set up a dipping station with seasoned flour, beaten eggs, and breadcrumbs.
- Pat the chicken dry, season with salt and pepper, then coat in flour, dip in egg, and finally coat in breadcrumbs.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the breaded chicken for about 4-5 minutes on each side until golden brown.
- Transfer the chicken to a baking sheet and finish in the oven for an additional 10-15 minutes, or ensure the internal temperature reaches 74°C.
- Sprinkle grated Romano cheese over the chicken and let it melt slightly.
- Serve hot with a squeeze of fresh lemon juice.
Notes
Tip: Adding lemon zest just before serving enhances the flavor. Avoid overcrowding the pan to keep the chicken crispy.