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Anyone craving summer yet or is it just me? Lemons remind me of a
bright sunny summers day so I figured today is a good day for cooking
with lemons. Plus I have a bunch of lemons I need to use up. I had
this idea to create a recipe similar to Chicken Parmesan but with a
few alternate flavors. I first envisioned creating a Romano, oregano
and white sauce version then decided a better and healthier option vs.
a creamy white sauce would simply be fresh lemon – both the zest
and juice. So it wasn’t just Chicken Romano anymore, now I decided
to call it Lemon Chicken Romano. This is similar to the Chicken
Parmesan recipe I made a few weeks ago which I adapted to from
Cook’s Illustrated because I loved the method for preparing it, to fry
and then bake the Panko crusted chicken.
This recipe is definitely going to be added to my dinner rotation. It
was easy and oh so delicious. I love the combination of the Greek/
Italian flavors it is coated with. I also love the crispy and zesty
exterior. If you’d happen to have fresh basil on hand that you’d like to
use up, you can replace the fresh oregano with fresh basil, either way
would be delicious but I would highly recommend giving the oregano
version a try. The lemon, oregano, Romano combination is simply
perfect in this entree. Also, that basil leaf on top is totally optional, I
added it just for fanciness :). Enjoy!
Lemon Chicken Romano
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Food heaven