A delightful twist on a classic chicken dish, featuring a crispy Romano cheese crust and tender chicken.
In a mixing bowl, whisk together the eggs and water until well combined.
Ensure the eggs and water are fully blended for an even coating.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
Pounding the chicken ensures even cooking and a tender texture.
In a shallow dish, mix the flour, salt, and pepper.
Mix thoroughly to distribute the seasoning evenly.
Dredge each chicken breast in the seasoned flour, shaking off any excess.
A light coating of flour helps the egg wash adhere better.
Dip the floured chicken into the egg wash, ensuring it is fully coated.
Let any excess egg wash drip off before moving to the next step.
Press the chicken into the shredded Romano cheese, coating both sides.
Press firmly to ensure the cheese adheres well to the chicken.
Heat the olive oil in a frying pan over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a crispy crust.
Cook the chicken in the pan for about 4-5 minutes per side, until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the chicken from the pan and let it rest for a few minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
Serve the chicken hot, garnished with fresh herbs if desired.
Pair with your favorite sides for a complete meal.
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