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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Chicken Romano
 Categories: Chicken
      Yield: 1 Batch
 
      2    Chicken breasts; boneless,
           - skinless, halved,
           - pounded to 1/2" thick
    1/2 c  Whole milk Mozzarella;
           - shredded
    1/2 c  Provolone cheese; shredded
      1 lg Egg
      1 tb All-purpose flour
    3/4 c  Panko bread crumbs
    1/3 c  Romano cheese;
           - finely shredded
      1 tb Fresh oregano; minced,
           - +1 ts for garnish
      2 ts Lemon zest
    1/2 ts Garlic powder
           Salt
           Black pepper; freshly ground
    1/3 c  Olive oil
      4    Lemon wedges;
           - for spritzing
      2 ts Green onion; finely chopped,
           - for garnish
 
  A comforting classic! These delicious chicken breasts are breaded,
  perfectly seasoned, and topped with melted cheese.
  
  Preheat oven to 350?F. Place chicken cutlets on a cutting board and
  season all sides with salt.
  
  In a shallow dish or mixing bowl, mix flour and egg until well
  combined. In a separate mixing bowl or dish, combine bread crumbs,
  Romano cheese, oregano, lemon zest, garlic powder, and 3/4 ts pepper.
  
  Build an assembly line: submerge one chicken cutlet at a time in egg
  mixture then immediately coat both sides in bread crumb mixture. Press
  frmly to ensure the coating sticks to the chicken. Repeat with
  remaining chicken pieces.
  
  Heat olive oil into a 10" non-stick skillet and heat over medium-high
  heat. Once the oil is hot, fry two cutlets at a time until the bottom
  is nice and golden brown, about 2 minutes. Flip the chicken over to
  fry the other side.
  
  Spray a baking dish with non-stick cooking spray or line with
  parchment paper or aluminum foil. Add fried chicken.
  
  Top the chicken with mozzarella and provolone cheese. Place the
  baking dish in the oven and bake for 8 to 10 minutes or until the
  internal temperature reaches 165?F. Once cooked, sprinkle the
  chicken with a bit of green onion.
  
  Recipe by Ed P 
  
  Recipe FROM: ,
               
 
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