Lemon Chicken Romano Pressure Cooker Recipe
This lemon chicken romano is pressure-cooked to juicy perfection, topped with melty mozzarella and Romano cheese, and bursts with zesty lemon flavor for a quick and satisfying meal.
Equipment
- 1 Mixing bowl for breading setup
- 1 Large skillet for frying
- 1 Pressure cooker
Ingredients
Main Ingredients
- 4 chicken cutlets about ½-inch thick
- Salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- ¾ cup Italian-style panko bread crumbs
- ⅓ cup grated Romano cheese
- 2 teaspoons lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- olive oil for frying
- unsalted butter for pressure cooker
- shredded mozzarella cheese for topping
- fresh parsley for garnish
- lemon wedges for serving
Instructions
Instructions
- Season chicken cutlets with salt and pepper on both sides.
- Set up three dishes for flour, egg-water mixture, and breadcrumb-cheese-lemon zest-spices mix.
- Dredge chicken in flour, dip in egg wash, then coat in breadcrumb mixture.
- Fry chicken in olive oil over medium heat until golden and cooked through, 4–5 minutes per side.
- Transfer to paper towels, then place in pressure cooker. Add butter, top with mozzarella, seal, cook on high pressure for 3 minutes. Quick release and serve with lemon wedges and parsley.
Notes
For extra crispy results, don’t overcrowd skillet when frying. Serve hot with lemon wedges and fresh parsley on top.