Ingredients

1 egg
2 teaspoons water
2 boneless, skinless chicken breasts
1/2 cup all purpose flour
salt and pepper to taste
2 tablespoons grated Romano cheese
2 tablespoons oil for frying

Directions

Whisk together the egg and water to make an egg wash.

Pound out chicken breasts to, at most, ½-inch thick.

Season the flour with salt and pepper.

Lightly coat the chicken with the seasoned flour.

Dip the flour-coated chicken in the egg wash.

Dredge the chicken in grated Romano to coat it with the cheese.

Place the chicken in a frying pan with oil over medium-high heat.

Cook the chicken until it is golden brown on both sides and done (internal temperature is 165°F).

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