Lemon Chicken Romano in the Pressure Cooker You Gonna Love
This crispy, cheesy pressure cooker Lemon Chicken Romano delivers juicy results with golden crust and tangy flavor all in under 40 minutes.
Equipment
- 1 Mixing bowl for dredging station setup
- 1 Pressure Cooker multi-cooker or electric
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 for melty top
- 2 teaspoons chopped fresh parsley
- 4 large lemon wedges for serving
Instructions
Instructions
- Season chicken cutlets with salt and pepper on both sides.
- Set up dredging stations: 1) flour, 2) whisked eggs and water, 3) panko, Romano, zest, oregano, and garlic powder mixed together.
- Dredge each chicken piece through flour, eggs, and then breadcrumbs mixture until coated.
- Heat oil and butter in pressure cooker on sauté. Brown cutlets 3–4 minutes per side in batches. Remove to plate.
- Add ½ cup water to bottom of cooker. Stack browned chicken on trivet above liquid. Seal and pressure cook 6 minutes on high.
- Quick release pressure. Open lid, add mozzarella on top, then close lid again for residual heat to melt cheese for 2 minutes.
Notes
Top with more parsley and lemon juice right before serving for added freshness.