Ingredients
2 boneless, skinless chicken breasts, trimmed, halved and pounded to 1/2"
shredded Mozzarella cheese (1/2 cup)
shredded Provolone cheese (1/2 cup)
1 egg
1 Tbsp all-purpose flour
1/2 cup Panko bread crumbs
finely shredded Romano cheese (1/2 cup)
1 Tbsp chopped fresh oregano
Zest of 1 lemon
1/2 tsp 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
Directions
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 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 cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano 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 2 1/2 Tbsp 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 cheese mixture and transfer to oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Garnish with lemon. Enjoy!
