8 oz chicken breast
1 c Panko bread crumbs
2 T Romano Cheese
2 T Parmesan cheese
Salt & black pepper
1 egg, beaten
3 T Pomace Oil or Extra Virgin Olive Oil
I sprig of parsley
half a lemon
Cut chicken breast in halk lengthwise, place between two sheets of waxed paper and pound with a meat mallet to 1/4 inch thick. Season with salt and pepper.
Mix bread crumbs and cheeses together and stir until combined.
Season pounded chicken breast with black pepper and salt
Dip breast lightly in beaten egg, then coat with Parmesan Panko breading
Heat olive oil in Teflon-coated pan. Saute chicken breast on both sides until golden brown, about 45 seconds to 1 minute on each side.
Caramelize the lemon half by placing it (cut side down) on top of a grill or grill pan over high heat until browned.
Place on chicken on a plate, top with parsley sprig and set grilled caramelized lemon on side, serve with favorite side of pasta or vegetable.