Ingredients
2 large boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
Salt and pepper to taste
¼ cup all-purpose flour
1 large egg
1 cup panko bread crumbs
½ cup grated Romano cheese
1 tablespoon fresh parsley, finely chopped
1 teaspoon lemon zest
4 tablespoons avocado oil or olive oil
1 cup mozzarella cheese, shredded
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin cutlets and pound them to an even thickness if needed. Season both sides with salt and pepper.
- Set Up Dredging Stations: Prepare three shallow dishes: one with flour, one with the beaten egg, and one with a mixture of panko bread crumbs, grated Romano cheese, chopped parsley, and lemon zest.
- Dredge the Chicken: Dip each chicken cutlet in the flour, then the egg, and finally coat with the panko mixture. Press the crumbs gently to ensure they stick well.
- Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken cutlets in a single layer. Cook for 4–5 minutes per side until golden brown and cooked through.
- Melt the Mozzarella: Sprinkle shredded mozzarella cheese over each chicken cutlet. Cover the skillet and cook for another 2–3 minutes to melt the cheese.
- Finish and Serve: Remove from heat. Garnish with fresh parsley and lemon wedges if desired. Serve immediately with your favorite sides.
Notes
For a herb variation, add thyme or basil to the breadcrumb mixture.
For a spicy kick, add red pepper flakes to the panko mixture.
Substitute Parmesan for Romano cheese if needed.
For a vegetarian option, replace chicken with eggplant cutlets and use plant-based mozzarella.
Try baking the chicken at 400°F (200°C) for 15–20 minutes for a lighter version.
Add a splash of cream to the mozzarella for a richer finish.
Serve with a light lemon butter sauce or marinara sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 2g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 100mg
