Romano Chicken

Flip it!

We really enjoyed this recipe. I didn’t use the butter and I used an Italian mix cheese – parm, asiago and romano. I added a bit of onion powder and I sprinkled with a bit of paprika for a nice brown color.

This is delicious … I make this at least twice a month and sometimes use boneless pork chops instead of chicken. I’ve also added dill to the mix and it always turns out perfect!

You will need:

2 chicken breasts
1/2 cup flour
2 tablespoons Romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water


1. Whisk together the egg, and the water.
2. Pound out chicken breasts to, at most, 1/2 inch thick.
3. Season the flour with salt and pepper, and coat the chicken lightly.
4. Then dip in egg, and cover with shredded Romano.
5. Place in frying pan on medium high, with a little bit of oil.
6. Cook until golden brown.