Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
If you like the crispy coating on fried fowl then you definitely gained’t be capable of face up to this bird! Rather than being breaded in flour this model is bread in panko crumbs and fried in olive oil, then it’s finished cooking through within the oven. I just can’t get enough of that crispy crunch!
Ingredients
- 2 (8 - 9 oz.Each) boneless, skinless bird breasts, halved through their thickness, and pounded to 1/2-inch thick
- half cup (2 ounces) shredded Whole Milk Mozzarella cheese
- half cup (2 oz.) shredded Provolone cheese (or greater mozzarella)
- 1 big egg
- 1 Tbsp all-purpose flour
- three/four cup Panko bread crumbs
- 1/three cup (packed, 1.25 oz.) finely shredded Romano cheese
- 1 Tbsp minced fresh oregano, plus 1 extra tsp for garnish
- 2 tsp lemon zest (from about 1 lemon)
- 1/2 tsp garlic powder
- Salt and freshly floor black pepper
- 1/3 cup olive oil
- 4 lemon wedges for spritzing every serving (you could simply use the one that was zested)
- 2 tsp minced sparkling parsley (non-compulsory)
Instructions
- Preheat oven to 350 tiers. Sprinkle each aspect of the bird cutlet gently with salt and let stand at room temperature 10 mins.
- In a shallow dish, whisk together flour and egg till clean. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and three/four tsp pepper.
- Pat bird dry with paper towels then operating with 1 hen cutlet at a time, dredge chook in egg aggregate coating both aspects and allowing excess to run off, then at once transfer to Romano aggregate and coat both aspects with aggregate, at the same time as pressing to allow lots of crumbs to adhere.
- Transfer chook to a plate and repeat method with last hen cutlets. Pour olive oil into a ten-inch non-stick skillet and warmth over medium-excessive heat.
- Once oil is shimmering, upload 2 covered chook cutlets and fry without transferring them until backside is crispy and golden brown, about 2 mins, then using steel tongs rotate to opposite facet and cook until golden brown, about 2 minutes longer.
- Transfer bird to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with last 2 pieces of bird.
- Toss collectively Mozzarella and Provolone cheese and sprinkle in a mound over chook
- Transfer to preheated oven to bake till inner temperature registers one hundred sixty five ranges on an instant study thermometer, approximately 8 - 10 minutes.
- Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over every serving.