MAIN COVER
Meat
Ingredients
2 (8 oz) boneless, skinless chicken breasts, trimmed, halved
horizontally*, and pounded to 1/2-inch thick
2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
2 oz shredded Provolone cheese (1/2 cup)
1 large egg
1 Tbsp all-purpose flour
1/2 cup Panko bread crumbs
1 1/2 oz finely shredded Romano cheese (1/2 cup)
1 Tbsp chopped fresh oregano
Zest of 1 lemon (2 tsp)
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 (you can just use the one that was
zested)
Directions
Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet
lightly with salt (about 1/16 tsp per each side), 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. 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 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 Mozzaralle
cheese mixture and transfer to preheated 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).
Remove from oven and garnish with lemon slices or wedges, serve
warm. Squeeze fresh lemon juice from lemon slices over chicken just
before enjoying.
*freeze chicken breasts for 15 minutes to help slice easier, then
lye breast flat and trim into two pieces through the thickness of the
breast.
Food heaven
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