Chicken Romano Recipe

2 boneless skinless chicken breasts (cut in half lengthwise and pounded to ½ inch thickness)

½ cup shredded mozzarella cheese

½ cup shredded provolone cheese

1 large egg

1 tablespoon flour

¾ cup panko breadcrumbs

1/3 cup grated Romano cheese

1 tablespoons minced fresh oregano

2 teaspoons lemon zest

½ teaspoon garlic powder

Salt and pepper (to taste)

1/3 cup olive oil

2 teaspoons parsley (chopped, for garnish)

Preheat the oven to 350 degrees. Sprinkle each chicken cutlet with salt and pepper. In a shallow dish whisk together eggs and flour until smooth. In a separate bowl add the panko breadcrumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ teaspoon black pepper. Mix well.

Dip the chicken cutlets one at a time first into the egg mixture and then dredge in the panko mixture until well coated. Place onto a plate. Repeat with remaining chicken breasts.

Heat olive oil in a large skillet over medium-heat heat. Add 2 breaded chicken cutlets and fry until crispy and golden brown on both sides, about 2 minutes. Remove from the skillet and transfer to a baking sheet. Repeat with remaining 2 cutlets.