Lemon Chicken Romano

Y'all, this is some good chicken.

It may look a little burnt, but that didn't stop us from eating it.  This is a chicken dish that my husband love and one that is making me look forward to leftovers, which is good, considering I made eight pieces of it.

I got the original recipe here but I made a few changes.  Here's my version:

Lemon Chicken Romano

• 4 boneless, skinless chicken breasts, halved and flattened
• 1 package of Sargento Mozzarella and Provolone shredded cheese mix
• 2 large eggs
• 2 tablespoons flour (any kind)
• 1/2 cup bread crumbs (I used Italian blend but Panko's good, too!)
• 1/2 cup shredded Romano cheese (Parmesan or Asiago would work)
• 1 lemon, zested, then sliced
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• olive oil

1. Preheat the oven to 350 degrees.  (You'll need it to melt the cheese and finish the chicken at the end.)
2. Pound out the chicken, pat it dry, salt and pepper it, and set it aside.
3. Use two shallow dishes (pie plates are perfect!).  In one mix the two cracked eggs and the flour.  In the other mix the crumbs, Romano cheese, lemon zest, and garlic powder, plus another crack or two of the salt and pepper for good measure.  
4. Pour a thin coat of olive oil into a skillet and heat it on medium to medium-high heat.  (Keep an eye on it and adjust as needed.)  
5. Dredge the chicken in the egg mix, then the crumb mix, and either set aside or, if you're ready, stick it in the pan.  Cook for two minutes on each side (no touching!), then flip and repeat.  Pull the chicken from the oil and let it rest on a plate with paper towels to drain some of the oil.
6. Transfer the chicken to a cookie sheet (or two).  Sprinkle cheese on top and stick into the oven.  Cook for 8 to 10 minutes, then hit the broiler for the last couple of minutes to sizzle that cheese.  This should be enough time to cook the chicken to a safe internal temperature (165 minimum).  Even if your oil gets too hot and your chicken looks burnt, don't skip this step.  It shouldn't burn further.
7. Pull from the oven, top with lemon wedges (from that lemon you zested), and plate it up with your favorite side.  (We did mashed potatoes.)

Good stuff!

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