Lemon Chicken Romano Crispy Pecorino Coated with Mozzarella
Pan-fried chicken breasts coated in a zesty pecorino-crusted crust, topped with melted mozzarella and brightened with lemon zest. This Italian-American dish balances crispy texture with juicy, flavorful meat.
Ingredients
- Chicken breasts, boneless and skinless (1 pound)
- Eggs (2)
- Oregano (1/2 teaspoon)
- Lemon zest (1 teaspoon)
- Salt and pepper (to taste)
- Flour (2 tablespoons)
- Breadcrumbs (1 cup)
- Pecorino Romano, grated (1/4 cup)
- Mozzarella cheese slices (4)
- Olive oil (1/4 cup)
Instructions
- Preheat oven to 375°F (190°C).
- Pound chicken breasts to 1/4-1/3 inch thickness. Season both sides with salt and pepper.
- Beat eggs with lemon zest, oregano, salt, and pepper in a bowl.
- Sprinkle flour onto a plate. Press chicken into eggs, coating evenly.
- Dredge chicken in flour, shaking off excess.
- Coat with breadcrumbs, then press pecorino into the surface.
- Heat olive oil in a skillet over medium heat until shimmering. Cook chicken 3-4 minutes per side until golden brown.
- Top each chicken breast with a slice of mozzarella.
- Transfer skillet to oven and bake 6-8 minutes until mozzarella is melted and bubbly.
Notes
Use fresh lemon zest for maximum citrus brightness
Gluten-free breadcrumbs and flour substitution available
Mozzarella can be substituted with shredded mozzarella for better melting
For extra crispness, blot chicken dry with paper towels before breading
Gluten-free breadcrumbs and flour substitution available
Mozzarella can be substituted with shredded mozzarella for better melting
For extra crispness, blot chicken dry with paper towels before breading
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 35gFat: 22gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!