Lemon Chicken Romano

Ingredients

• 2 boneless, skinless chicken breasts, halved through their thickness, and pounded to 1/2-inch thick
• 1/2 cup shredded Whole Milk Mozzarella cheese
• 1/2 cup shredded Provolone cheese, or more mozzarella
• 1 large egg
• 1 Tbsp all-purpose flour
• 3/4 cup Panko bread crumbs
• 1/3 cup finely shredded Romano cheese
• 1 Tbsp minced fresh oregano, plus 1 more tsp for garnish
• 2 tsp lemon zest
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 1/3 cup olive oil
• 4 lemon wedges for spritzing each serving
• 2 tsp minced fresh parsley, optional

Directions

1. Heat the oven to 350 degrees. Season both sides of each chicken cutlet lightly with salt, then leave them out at room temperature for 10 minutes.
2. In a shallow bowl, beat the egg with the flour until the mixture is smooth. In another shallow bowl, combine the Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and 3/4 tsp pepper.
3. Blot the chicken with paper towels. Working with 1 chicken cutlet at a time, dip it into the egg mixture so both sides are coated, letting the extra drip away. Move it right into the Romano crumb mixture and cover both sides, pressing so a generous layer sticks. Set the coated chicken on a plate, then do the same with the remaining cutlets.
4. Add the olive oil to a 10-inch non-stick skillet and warm it over medium-high heat. When the oil looks shimmery, lay in 2 coated chicken cutlets and cook them undisturbed until the underside is crisp and deep golden, about 2 minutes. Turn them with metal tongs and brown the second side, about 2 minutes longer.
5. Move the chicken to a rimmed baking sheet lined with parchment or coated with non-stick cooking spray. Repeat the same browning step with the remaining 2 pieces of chicken.
6. Mix the Mozzarella and Provolone together, then pile the cheese over the chicken. Bake in the 350 degrees oven until an instant-read thermometer inserted into the chicken reads 165 degrees, about 8 – 10 minutes.
7. Take the chicken out of the oven. Scatter the remaining 1 tsp oregano over the top, add the parsley if you are using it, and serve warm with lemon wedges for squeezing over each serving.