andreahsmith

[andreahsmith]

How To Make Lemon Chicken Romano(Step-By-Step Guide)

This article will be long, I recommend clicking here to watch the full <<VEDIO>>

prep Time:

15 mins

Cook Time:

12 mins

Total Time:

27 mins

Servings:4 min

Ingredients

4 chicken cutlets, about 1/2-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

salt and freshly ground black pepper to taste

¼ cup olive oil

1 tablespoon unsalted butter

¾ cup shredded mozzarella cheese

2 teaspoons chopped fresh parsley

4 large lemon wedges

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Lightly season each side of the chicken with salt and pepper. Add flour to a shallow dish. Whisk eggs and water together in a second dish. Combine panko bread crumbs, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper in a third shallow dish.

Pat chicken dry with paper towels, then dredge each chicken cutlet in the flour, shaking off excess. Dip cutlets into the egg wash, allowing excess to drip off, and, finally, dredge in the bread crumbs, pressing down on each side so the breading sticks.

Heat olive oil and butter in a large skillet over medium heat. Add breaded chicken cutlets and cook, undisturbed, until the bottom is crispy and starts to turn golden brown, about 2 minutes. Flip cutlets, and cook for another 2 minutes.

Transfer cutlets to the baking sheet, and evenly sprinkle each with mozzarella cheese.

Bake in the preheated oven until chicken is no longer pink and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Do not overcook.

Remove from the oven, garnish with parsley, and serve with lemon wedges for spritzing.

Click on the link to get a full article on the recipe and even the nutritional values of this dish

LET ME KNOW IN THE COMMENT WHAT YOU WANT NEXT

.......................<<CLICK HERE>> ...........................

Lemon Chicken Romano

[andreahsmith]

How To Cook Eggless chocolate & beetroot blitz & bake cake

>> VERY IMPORTANT >> This article will be long. I would recommend you to watch a simplified video.

<<CLICK HERE>> to continue with video

INGREDIENTS

100ml rapeseed oil, plus extra for greasing

175g (drained weight) vacuum-packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g 0% fat natural yogurt

2 tsp vanilla extract

For the icing

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

STEP 2Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

STEP 3Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

................. ............CLICK HERE TO READ MORE.......................

[andreahsmith]

How To Cook Eggless chocolate & beetroot blitz & bake cake

>> VERY IMPORTANT >> This article will be long. I would recommend you to watch a simplified video.

<<CLICK HERE>> to continue with video

INGREDIENTS

100ml rapeseed oil, plus extra for greasing

175g (drained weight) vacuum-packed beetroot (not in vinegar)

175g dark soft brown sugar

200g self-raising flour

1 tbsp baking powder

50g cocoa powder

200g 0% fat natural yogurt

2 tsp vanilla extract

For the icing

100g icing sugar

50g dark chocolate (at least 80% cocoa solids)

1 tbsp cocoa powder

3 tbsp skimmed milk

dark chocolate shavings, to serve (optional)

Method

STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm springform cake tin with baking parchment. Tip the beetroot into a food processor and whizz to a purée. Add the remaining ingredients, along with ¼ tsp salt, and blend until well combined. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean.

STEP 2Leave the cake to cool in the tin while you make the icing. Put the ingredients in a small saucepan, heat and whisk until smooth. Cool for 20 mins.

STEP 3Flip the cake onto a wire rack, flat-side up. Pour over the icing and leave to cool completely. Sprinkle with dark chocolate shavings (if using), then serve.

................. ............CLICK HERE TO READ MORE.......................