Lemon Chicken Romano

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. (Prep time: 5 minutes)

Season both sides of the chicken cutlets generously with salt and freshly ground black pepper. Prepare your breading station: Place flour in a shallow dish. In a second dish, whisk together the eggs and water. In a third dish, combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper. (Prep time: 10 minutes)

Pat the chicken cutlets dry with paper towels to ensure the breading adheres well. Dredge each cutlet in the flour, shaking off any excess. Dip the floured cutlets into the egg wash, letting the excess drip off. Finally, dredge in the panko bread crumb mixture, pressing down firmly on both sides to ensure the breading sticks. (Prep time: 10 minutes)

Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and the mixture is shimmering. Carefully add the breaded chicken cutlets to the skillet, being careful not to overcrowd the pan. Cook, undisturbed, until the bottom is crispy and golden brown, about 2 minutes. Flip the cutlets and cook for another 2 minutes. (Cook time: 4 minutes per batch)

Transfer the seared chicken cutlets to the prepared baking sheet. Evenly sprinkle each cutlet with shredded mozzarella cheese. (Prep time: 2 minutes)

Bake in the preheated oven until the chicken is cooked through and the juices run clear when pierced with a fork, about 6 to 8 minutes. An instant-read thermometer inserted into the center should read 165°F (74°C). Be careful not to overcook, as this will dry out the chicken. (Bake time: 6-8 minutes)

Remove the baking sheet from the oven and let the chicken rest for a minute or two. Garnish with chopped fresh parsley and serve immediately with lemon wedges for a burst of fresh, citrusy flavor. (Prep time: 2 minutes)