Top Reviews:
I picked up some Romano cheese by mistake and had been looking for something to use it on and ran across this recipe. I was pleasantly surprised! Delicious and so easy. This is one I will make again and again.
Yum! This is delicious, and it is so quick and easy to make. Mine wasn’t really crispy, because I did drizzle with the garlic butter. But I liked it that way. More garlicky!
This chicken has such a great flavor! I used b/s chicken thighs, but otherwise made as directed. We eat a lot of baked-breaded chicken and this is one of my familys’ new favorites!
What a great recipe Lainey. Thank you so much for sharing this tasty treat. The chicken was quick and easy to make with excellent results. Moist, tender, juicy and very flavorful. We enjoyed this chicken very much.
This is amazing! I made it exactly as posted, and it was a huge hit. The chicken was so moist, and the flavours were fantastic.
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You will need:
2 chicken breasts
1/2 cup flour…
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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
Directions:
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.
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From: food.com