Description
A deliciously crispy delight featuring tender chicken cutlets coated with panko and Romano cheese.
Ingredients
Scale
- 2 large chicken breasts, sliced lengthwise into thin cutlets
- Salt and pepper to taste
- ¼ cup (30 g) all-purpose flour
- 1 large egg, beaten
- 1 cup panko bread crumbs
- ½ cup (60 g) grated Romano cheese
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 4 tablespoons (60 ml) avocado oil or olive oil
- 1 cup mozzarella cheese, shredded
- Optional: lemon wedges and extra parsley for garnish
Instructions
- Slice chicken breasts into thin cutlets; season with salt and pepper.
- Prepare breading stations: flour, beaten egg, and panko mixture.
- Dredge chicken in flour, then egg, and finally in the panko mixture.
- Heat oil in a skillet; cook chicken for 4–5 minutes on each side until golden.
- Add mozzarella cheese on top and cover to melt for 2–3 minutes.
- Garnish with parsley and lemon; serve hot.
Notes
Use thin, uniform cutlets for even cooking. Fresh herbs are preferable to dried for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 180mg