Hello everyone! I’m back from my trip to Africa! I would love to tell you all about my trip, but there’s just too much to share. If you’d like to know more about what we did in Rwanda, then please visit my other blog takingupthecause.com.
Anyways, on to food and recipes! Today’s dish is very similar to Chicken Parmesan, but with some new and unique flavors. It’s still breaded and cooked the same way as Chicken Parmesan, but instead of the heavy marinara sauce, this uses lemon zest, lemon juice, and romano cheese. It makes a delicious light, summery flavor!
The original recipe called for 3 kinds of cheese : mozzarella, provolone, and romano. Well, I didn’t have provolone or romano. So I searched for a substitute. It turns out that provolone can be substituted with mozzarella, and romano can be substituted with parmesan (which I did have). So in the end, I only used 2 kinds of cheese: mozzarella and parmesan. You’re welcome to use the other cheeses if you like, but I think my version is much cheaper! Fancy cheeses are just so expensive!
- 2 (8 oz) boneless, skinless chicken breasts, halved horizontally
- 1/2 c shredded Mozzarella cheese
- 1/2 c shredded Provolone cheese (I just used additional mozzarella)
- 1 large egg
- 1 Tbsp all-purpose flour
- 1/2 c Panko bread crumbs
- 1/2 c finely shredded Romano cheese (I used Parmesan cheese)
- 1 Tbsp chopped fresh oregano
- Zest of 1 lemon (2 tsp)
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper
- 2 1/2 Tbsp extra virgin olive oil
- Lemon slices or wedges for serving (you can just use the one that was zested)
- Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side)
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
- Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
- Pour 2 1/2 Tbsp olive oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain.
- Combine Mozzarella and Provolone cheese in a bowl. Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralla cheese mixture and transfer to preheated oven to bake for about 12 minutes, or until done. You can broil during the last 1 - 2 minutes if desired.
- Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
Source: Cooking Classy