Ingredients
Scale
- 2 lbs chicken breasts, sliced into cutlets
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Romano cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon zest
- 1/4 cup avocado or olive oil
- 1 cup shredded mozzarella cheese
Instructions
- Slice chicken breasts into cutlets and pound to even thickness. Season with salt and pepper.
- Prepare three bowls: flour, beaten egg, and panko mixture with Romano, parsley, and lemon zest.
- Dredge chicken in flour, dip in egg, then coat with panko mixture.
- Heat oil in skillet over medium heat. Cook cutlets 4-5 minutes per side until golden and cooked through.
- Top with mozzarella, cover skillet, and melt cheese for 2-3 minutes.
- Garnish with parsley and lemon wedges, serve immediately.
Notes
- Optional: Serve with creamy mashed potatoes for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet
- Calories: 460
- Fat: 22 g
- Carbohydrates: 30 g
- Protein: 35 g