TZUTC: -0800   
   MSGID: 35296.fidonet_cooking@1:105/500 2daf189c   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Chicken Romano   
    Categories: Chicken   
         Yield: 1 Batch   
       
         2    Chicken breasts; boneless,   
              - skinless, halved,   
              - pounded to 1/2" thick   
       1/2 c  Whole milk Mozzarella;   
              - shredded   
       1/2 c  Provolone cheese; shredded   
         1 lg Egg   
         1 tb All-purpose flour   
       3/4 c  Panko bread crumbs   
       1/3 c  Romano cheese;   
              - finely shredded   
         1 tb Fresh oregano; minced,   
              - +1 ts for garnish   
         2 ts Lemon zest   
       1/2 ts Garlic powder   
              Salt   
              Black pepper; freshly ground   
       1/3 c  Olive oil   
         4    Lemon wedges;   
              - for spritzing   
         2 ts Green onion; finely chopped,   
              - for garnish   
       
     A comforting classic! These delicious chicken breasts are breaded,   
     perfectly seasoned, and topped with melted cheese.   
        
     Preheat oven to 350?F. Place chicken cutlets on a cutting board and   
     season all sides with salt.   
        
     In a shallow dish or mixing bowl, mix flour and egg until well   
     combined. In a separate mixing bowl or dish, combine bread crumbs,   
     Romano cheese, oregano, lemon zest, garlic powder, and 3/4 ts pepper.   
        
     Build an assembly line: submerge one chicken cutlet at a time in egg   
     mixture then immediately coat both sides in bread crumb mixture. Press   
     frmly to ensure the coating sticks to the chicken. Repeat with   
     remaining chicken pieces.   
        
     Heat olive oil into a 10" non-stick skillet and heat over medium-high   
     heat. Once the oil is hot, fry two cutlets at a time until the bottom   
     is nice and golden brown, about 2 minutes. Flip the chicken over to   
     fry the other side.   
        
     Spray a baking dish with non-stick cooking spray or line with   
     parchment paper or aluminum foil. Add fried chicken.   
        
     Top the chicken with mozzarella and provolone cheese. Place the   
     baking dish in the oven and bake for 8 to 10 minutes or until the   
     internal temperature reaches 165?F. Once cooked, sprinkle the   
     chicken with a bit of green onion.   
        
     Recipe by Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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