Pressure Cooker Lemon Chicken Romano Recipe You Gonna Love
This zesty and crispy Pressure Cooker Lemon Chicken Romano delivers juicy perfection with tangy Romano cheese and crunchy panko coating, made quick thanks to pressure cooker magic.
Equipment
- 1 Pressure cooker for cooking and melting
Ingredients
Main Ingredients
- 4 chicken cutlets half inch thick, seasoned with salt & pepper
- ¼ cup all-purpose flour
- 2 large eggs whisked with 2 tablespoons water
- ¾ cup Italian-style panko bread crumbs
- ⅓ cup Romano cheese grated
- 2 teaspoons lemon zest
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup olive oil for frying
- 1 tablespoon unsalted butter
- ¾ cup mozzarella cheese shredded
Instructions
Instructions
- Season chicken cutlets with salt and pepper, make sure both sides get some love.
- Set up your stations: flour, egg wash, panko mixture with Romano, lemon zest, oregano, garlic powder, salt, and pepper.
- Coat each chicken in flour, dip in egg wash, then pressed into breadcrumbs.
- Heat skillet with olive oil and butter over medium heat.
- Cook chicken 3–4 minutes each side until golden and cooked through.
- Drain on paper towels to keep crispy.
- Top with mozzarella, return to pressure cooker on sauté mode to melt, garnish with parsley and serve with lemon wedges.
Notes
For best flavor, let the chicken drain on paper towels after frying for max crisp then finish melting the mozzarella inside the pressure cooker for gooey goodness.