Lemon Chicken Romano Food

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature 10 minutes.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 tsp pepper.
• Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
• Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
• Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
• Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
• Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
• Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 - 10 minutes.
• Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.
• Recipe Source: Cooking Classy

ROMANO CHICKEN WITH LEMON GARLIC PASTA

Steps:

• CHICKEN ROMANO: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs.
• Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess.
• Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.
• LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about 1/2 cup pasta water).
• Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half.
• Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water.
• Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

CHICKEN ROMANO

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley and cheese.
• Brush chicken with butter, then roll in crumb mixture.
• Place meaty side up in ungreased, shallow baking pan.
• Sprinkle remaining crumb mixture on top.
• Bake, uncovered, for 40 minutes or until chicken is no longer pink.
• Cover the chicken with foil if the crumbs begin to get too brown.

LEMON CHICKEN ROMANO

Steps:

• Heat the oil in a pan over medium-high heat.
• Season the chicken with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the mixture of egg and romano cheese, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
• Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
• Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
• Remove from heat, mix in the butter and parsley and serve over the chicken!

LEMON CHICKEN ROMANO

Steps:

• Mix the eggs, oregano, lemon zest, salt and pepper in a wide bowl.
• Mix the breadcrumbs and romano in another bowl.
• Heat oil in a pan over medium heat.
• Lightly dust the chicken in the flour, shaking off any excess.
• Dip the chicken in the egg mixture, shaking off any excess.
• Press the chicken into the breadcrumbs to coat on all sides and shake off any excess.
• Cook the chicken in the oil in the pan until golden brown on both sides and place on a baking pan.
• Sprinkle on the mozzarella and bake in a preheated 350F/180C oven until the cheese has melted, about 5-10 minutes.

CREAMY LEMON ROMANO CHICKEN RECIPE

Steps:

• Pound thicker parts of chicken breasts out even to about ½-inch thickness.
• Heat olive oil in a 12-inch skillet over medium-high heat.
• In a shallow dish whisk together flour with salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
• Cook for about 6 minutes per side until cooked through. Transfer chicken to plate and tent with foil.
• Add garlic to a skillet set over medium heat and saute for 30 seconds until just light golden brown (not browned and burnt). Pour in 1 cup chicken broth, lemon juice and basil.
• Let broth mixture simmer for about 2 minutes and reduce by about half. Stir together 1 tablespoon chicken broth with cornstarch. Pour into broth mixture and cook for about 30 seconds, stirring constantly until slightly thickened.
• Pour in cream then reduce to low, add Romano cheese and cook just until melted.
• Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

LEMON CHICKEN ROMANO

Steps:

• Preheat oven to 350 degrees.
• Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
• Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth.
• In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
• Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
• Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
• Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
• Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

CHICKEN ROMANO WITH LEMON BUTTER SAUCE

Steps:

• Prepare the brine by combining hot water, salt and sugar. Stir until fully dissolved. Let cool. Can add ice cubes to water to speed down cooling process.
• Place chicken breasts in a large glass bowl or large ziplock bag. Pour brine solution over chicken. Cover with saran wrap or seal the bag. Place in fridge for 4-6 hours.
• Preheat oven to 400°F.
• Remove chicken breasts from brine and rinse until cool water. Pat dry. Sprinkle with salt and pepper.
• Combine breadcrumbs, parmesan and romano cheeses and flour in breading pan or shallow bowl; set aside. Place melted butter in another breading pan or shallow bowl.
• To make the sauce: In a small saucepan on the stovetop, melt ½ stick butter until bubbly. Do not let brown. Add chopped garlic and let cook for 1 minute or until fragrant. Add the wine, lemon zest and lemon juice. Stir and continue simmering for 3-5 minutes. Pour hot butter lemon mixture into the bottom of a 13 x 9 enameled or glass baking pan.
• To bread the chicken: coat one chicken breast at a time into the melted butter and then place the breast into the breadcrumb mixture, turning to coat evenly. Pat the mixture onto the chicken. Place chicken in baking pan on top of the butter/lemon sauce. Continue breading the chicken the chicken until all are nestled in a single layer in the pan. Place an extra breadcrumb/cheese topping on top of each breast. Place lemon slices among the chicken pieces.
• Bake for 40 minutes or until chicken is tender and juices run clear or a digital meat thermometer reads 155 degrees. The chicken will continue cooking in the hot butter sauce to reach 165 degrees. Do not overcook the chicken.
• Remove pan from oven and let sit for ten minutes.
• Garnish with parsley and more lemon slices.

CREAMY LEMON ROMANO CHICKEN

Steps:

• Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
• Heat olive oil in a 12-inch skillet over medium-high heat.
• In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
• Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
• Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
• Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
• Pour in cream then reduce to low, add Romano cheese and cook just until melted.
• Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

LEMON CHICKEN ROMANO RECIPE

Steps:

• Preheat oven to 350 degrees F. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature for 10 minutes.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and ¾ teaspoon pepper.
• Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
• Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
• Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them for about 2 minutes, until bottom is crispy and golden brown, then using metal tongs rotate to opposite side and cook for 2 more minutes until golden brown.
• Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, and repeat process with the remaining pieces of chicken.
• Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken
• Transfer to preheated oven to bake for about 8 to 10 minutes until internal temperature registers 165 degrees F on an instant-read thermometer.
• Remove from oven, sprinkle with remaining 1 teaspoon oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.

LEMON CHICKEN ROMANO: PERFECT FOR YOUR COMFORT FOOD FIX

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Sprinkle each side of the chicken with salt and let stand at room temp for about 10 minutes.
• In a shallow dish, whisk together the flour and egg until combined. In another shallow dish, mix the panko, oregano, romano, and lemon zest.
• Pat the chicken dry and move to the breading station to coat the chicken. Doing 1 cutlet at a time, dredge in the egg mixture until coated. Allow any excess egg to drip off. Transfer it to the bread crumb mixture and coat in the breadcrumbs. Repeat with the rest of the cutlets.
• Heat a skillet over medium high heat with the oil. Once the oil is heated add 2 of the breaded chicken cutlets and cook for 2 minutes per side until golden brown. Transferred to a baking sheet. Repeat with the last 2 cutlets.
• Top the cutlets with the shredded mozzarella and bake for about 8-10 minutes until the chicken is cooked through at 165 degrees Fahrenheit. Garnish with lemon wedges and more oregano if desired.