Lemon Chicken Romano Pressure Cooker Style
This Lemon Chicken Romano is packed with zesty lemon flavor, crispy panko crust, and melty mozzarella cheese, made easy in your pressure cooker for irresistible weeknight dinners.
Equipment
- 1 Mixing bowl for dredging stations
- 1 Skillet for pan-frying chicken cutlets
- 1 Tongs for flipping chicken
Ingredients
Main 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
- ¼ cup olive oil
- 1 tablespoon unsalted butter
- ¾ cup shredded mozzarella cheese
- 2 teaspoons chopped fresh parsley
- 4 large lemon wedges for serving
Instructions
Instructions
- Season your chicken cutlets with salt and pepper on both sides. Don’t rush this part—you want flavor all over.
- Set out 3 shallow dishes: one with flour, another with whisked eggs and water, and the last with panko, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper mixed together.
- Dredge cutlets in flour, dip in egg mixture, then coat in breadcrumb mixture, pressing lightly to stick.
- Heat skillet over medium, add olive oil and butter. Cook chicken cutlets in batches, 3-4 minutes per side until golden and crispy.
- Transfer cooked cutlets to paper towels to drain excess oil. Sprinkle mozzarella over, cover pan briefly to melt.
- Serve warm topped with fresh parsley and a generous squeeze from lemon wedges.
Notes
Use quick release on your pressure cooker for best moisture retention. Substitute lemon zest with juice if needed, and try baking at 400°F for 15 minutes as a low-mess alternative.