Ingredients
2 large chicken breasts, pounded to 1/2-inch thickness
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1 large egg
1 Tbsp all-purpose flour
3/4 cup Panko breadcrumbs
1/3 cup finely shredded Romano cheese
1 Tbsp fresh oregano, chopped
2 tsp fresh lemon zest
1/3 cup olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Sprinkle each side of the chicken cutlets lightly with salt and let rest for 10 minutes.
In a shallow dish, whisk together the flour and egg until smooth.
In a separate dish, combine Panko, Romano cheese, oregano, lemon zest, and a dash of pepper.
Coat each chicken cutlet in the egg mixture, then press firmly into the Panko mixture to adhere.
Heat olive oil in a skillet over medium-high heat and fry the chicken for 3-4 minutes per side until golden brown.
Transfer the chicken to a baking sheet, top with mozzarella and provolone, and bake for 5-7 minutes until cheese is bubbly.
Serve immediately garnished with additional fresh oregano.
Notes
Ensure the chicken is pounded to a consistent thickness to prevent uneven cooking. Pat the chicken dry after salting if excess moisture appears. The cheese topping should be melted but not browned too deeply.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Shallow Frying and Baking
- Cuisine: Italian-American