Lemon Chicken Romano
This light and crisp fried chicken has pecorino and mozzarella cheese and a hint of lemon!
This is a fantastic but light fried chicken recipe with a hint of lemon flavor with pecorino and mozzarella cheeses. It paired perfectly with roasted potatoes and green beans for a nice and not terribly involved weekend meal. You can serve this up with a wedge or slice of lemon if you want to squeeze a little more lemon flavor on top!
What You Need:
2 eggs
1/2 tsp. oregano
1 tsp. lemon zest
Salt and pepper to taste
1 cup breadcrumbs
1/4 cup grated pecorino romano cheese
2 Tbsp. flour
Oil for frying
1 lb. chicken breast, pounded thin or butterflied
1 cup shredded mozzarella
Directions:
Mix together eggs, oregano, lemon zest, salt, and pepper in a shallow bowl.
Mix together breadcrumbs and romano in another shallow bowl.
Lightly dust chicken in flour and shake off any excess.
Dip into the egg mixture and allow excess to drip off.
Press chicken into breadcrumbs to coat all sides evenly and shake off gently to remove any excess.
Heat oil in deep, ovensafe skillet over medium heat. Add chicken and cook until golden brown on both sides. Don’t worry about cooking all the way through.
Sprinkle the top with mozzarella and then bake in a preheated 350 degree oven for about 5 to 10 minutes or until cheese melts and chicken is cooked through.
Recipe from Closet Cooking