Ingredients

2 pounds chicken breasts (slice lengthwise for quicker cooking)

Salt, to taste

Pepper, to taste

1 cup all-purpose flour (substitute with gluten-free flour if needed)

1 large egg (beaten until smooth for even coverage)

1 cup panko bread crumbs (regular breadcrumbs can be used if needed)

1/2 cup grated Romano cheese (feel free to swap with Parmesan)

2 tablespoons fresh parsley (chopped, optional but highly recommended)

1 tablespoon lemon zest (fresh lemon zest for brightness)

1/4 cup avocado oil or olive oil (avocado oil preferred for higher smoke point)

1 cup shredded mozzarella cheese (Provolone can be substituted)

Fresh parsley and lemon wedges for garnish (optional)

Instructions

Step 1: Slice the chicken breasts lengthwise into thin cutlets to ensure faster and even cooking. Gently pound the cutlets to an even thickness, then season both sides generously with salt and pepper.

Step 2: Set up three breading stations: one bowl with flour, another with beaten egg, and a third with a mixture of panko breadcrumbs, grated Romano cheese, chopped parsley, and lemon zest.

Step 3: Coat each chicken cutlet by lightly dredging it in flour, then dipping into the egg, letting excess drip off. Press the cutlet into the panko and cheese mixture to create an even crust.

Step 4: Heat the oil in a skillet over medium heat until shimmering. Cook the breaded cutlets for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Step 5: Sprinkle shredded mozzarella evenly on top of each cooked cutlet. Cover the skillet and let the cheese melt for 2-3 minutes until gooey and melted.

Step 6: Remove the skillet from heat. Garnish with fresh parsley and lemon wedges if desired. Serve immediately to enjoy the crispy, cheesy chicken at its best.

Tips & Variations

For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.

Try swapping Romano cheese with Parmesan or Asiago for a different cheese flavor.

Add a pinch of garlic powder or Italian seasoning to the breading mixture for extra aroma.

Use provolone cheese instead of mozzarella for a slightly sharper taste.

Serve with a fresh green salad or steamed vegetables for a complete meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may take slightly longer to cook and offer a juicier, richer flavor.

What can I substitute if I don’t have panko breadcrumbs?

Regular breadcrumbs work well as a substitute, though the crust might be less crispy. Crushed cornflakes or crushed crackers can also create a nice crunchy coating.