Ingredients
Lemon Chicken Romano
- 2 eggs
- 1 teaspoon dried oregano
- Zest of 2 lemons
- Garlic salt and freshly ground black pepper
- 1 1/2 cups panko breadcrumbs
- 1/3 cup parmesan cheese - finely grated
- 1/4 cup flour
- 2 large or 4 small chicken breasts
- Oil for frying
- 1 cup mozzarella cheese - grated
- Lemon wedges for serving
Method
Lemon Chicken Romano
- Set up three shallow bowls as a breading station. In the first bowl whisk the eggs together with the oregano, half the lemon zest and garlic salt and pepper.
- Place the breadcrumbs, parmesan and the remaining lemon zest in the second bowl.
- Place the flour in the third bowl.
- If the chicken breasts are large, cut through the middle of them.
- Dip each piece of chicken in the flour, then into the egg mixture and finally into the breadcrumb mixture.
- Heat some oil in a large frying pan and cook each breast until golden brown. Preheat the oven grill to 180oC (160oC fan grill).
- Place them on a lined baking tray and sprinkle with the grated mozzarella.
- Place under the grill until golden brown.
- Serve with lemon wedges.