Lemon Chicken Romano

I've been in a lemon mood lately.  Maybe it's because it's *supposed* to be spring time and lemons are so fresh and springy.  : )  Anyway, this chicken is really good.  I left mine in the oven for a little longer than necessary because our home teachers were over, so the cheese got pretty brown on top but it was still juicy, tasty and delish.  Oh, I also altered the cheese a little.  I used grated Parmesan in the bread crumb mixture (instead of Romano) and I used shredded Italian blend cheese for the rest of the cheese in the recipe because buying all of the cheese separately was going to be a little pricey since I didn't have them on hand.  Not that I wouldn't use it for other things, but the Italian blend was just easier and more economical.  Anyway, this is really good.  : )

Lemon Chicken Romano

4 boneless, skinless chicken breasts, trimmed and pounded to 1-inch thick

1 C. shredded Mozzarella cheese 

1 C. shredded Provolone cheese

2 large eggs

2 Tbsp all-purpose flour

1 cup Panko bread crumbs

1/4 C. finely shredded Romano cheese  (or Parmesan)

1 Tbsp chopped fresh oregano (or dried)

Zest of 2 lemons 

1tsp garlic powder

Salt and freshly ground black pepper

2 1/2 Tbsp vegetable oil

2 1/2 Tbsp extra virgin olive oil

Lemon slices or wedges for serving (you can just use the one that was zested)

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 20 minutes. Combine Mozzarella and Provolone (or Italian blend) cheese in a bowl, set aside.
In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano (or Parmesan) cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to bread crumb mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour half of the olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella (or Italian blend) cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer  about 12-15 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Recipe altered slightly from cookingclassy.com