Ingredients: |
Ingredients: 2 boneless, skinless chicken breasts, halved and pounded to 1/2-inch thick
1/2 cup shredded whole milk Mozzarella cheese
1/2 cup Provolone cheese, shredded
1 large egg
1 tablespoon all-purpose flour
3/4 cup Panko bread crumbs
1/3 cup Romano cheese, finley shredded
1 tablespoon minced fresh oregano, plus 1 more teaspoon for garnish
2 teaspoons lemon zest
1/2 teaspoon garlic powder
Salt and freshly ground pepper
1/3 EVOO
4 lemon wedges for spritzing each serving
2 teaspoons finely chopped green onion, for garnish or fresh basil leaves
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Directions: |
Directions:1. Preheat oven to 350 degrees. Place chicken cutlets on a cutting board and season all sides with salt.
2. In a shallow dish or mixing bowl, mix flour and egg until well combined. In a separate mixing bowl, combine breadcrumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 teaspoons pepper.
3. Build an assembly line: submerge one chicken cutlet at a time in egg mixture then immediately coat both sides in bread crumb mixture. Press firmly to ensure the coating sticks to the chicken. Repeat with remaining chicken pieces.
4. Heat EVOO in a 10-inch non-stick skillet and heat over medium-high heat. Once the oil is hot, fry two cutlets at a time until the bottom is nice and golden brown (about 2 minutes). Flip the chicken over to fry the other side.
5. Spray a baking dish with non-stick cooking spray or line with parchment paper/aluminum foil. Add fried chicken.
6. Top the chicken with Mozzarella and Provolone cheese. Place the baking dish in the oven and bake for 8-10 minutes or until the internal temperature reaches 165 degrees. Once cooked, sprinkle the chicken with a bit of greet onion and/or fresh basil leaves |
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