Lemon Chicken Romano

A crispy panko-Romano crusted chicken cutlet topped with melted mozzarella and bright lemon zest — made fast in the pressure cooker for a juicy, flavorful dinner every time.

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Prep Time 15

Cook Time 15

Total Time 30

Cuisine Mediterranean

Servings 4 people

Calories 520 kcal

Equipment

1 Pressure cooker
1 Skillet large
3 Shallow bowls for dredging

Ingredients

Main ingredients

4 chicken cutlets about half an inch thick
¼ cup all-purpose flour for first coat
2 large eggs
2 tablespoons water
¾ cup Italian-style panko bread crumbs
⅓ cup grated Romano cheese
2 teaspoons lemon zest fresh
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ cup olive oil
1 tablespoon unsalted butter
¾ cup shredded mozzarella cheese for topping
2 teaspoons fresh parsley chopped for garnish
4 lemon wedges to serve

Instructions

Season chicken cutlets with salt and pepper. Prepare three bowls for dredging — flour, whisked eggs with water, and breadcrumb mixture with panko, Romano, lemon zest, oregano, and garlic powder.
Dredge chicken in flour, then dip in egg wash, and press into breadcrumb mix to coat thoroughly.
Heat olive oil and butter in a skillet over medium heat. Cook chicken 4 to 5 minutes per side until golden and cooked through.
Transfer browned chicken to a plate with paper towels. Sprinkle mozzarella on top and return to pressure cooker for a natural release until cheese melts.
Let rest a few minutes. Garnish with parsley and serve with lemon wedges.

Notes

Great served with a crisp green salad or crusty bread for soaking up juices. Store leftovers wrapped in parchment and sealed airtight. Reheat in oven or skillet to restore crispiness.