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Lemon Chicken Romano
Ingredients
  • 4 chicken cutlets, about ½-inch thick
  • salt and freshly ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • ¾ cup Italian-style panko bread crumbs
  • ⅓ cup grated Romano cheese
  • 2 teaspoons lemon zest
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • salt and freshly ground black pepper to taste
  • ¼ cup olive oil
  • 1 tablespoon unsalted butter
  • ¾ cup shredded mozzarella cheese
  • 2 teaspoons chopped fresh parsley
  • 4 large lemon wedges
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