2 chicken breasts
1/2 cup flour
2 tablespoons Romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water
- Whisk together the egg, and the water.
- Pound out chicken breasts to, at most, 1/2 inch thick.
- Season the flour with salt and pepper, and coat the chicken lightly.
- Then dip in egg, and cover with shredded Romano.
- Place in frying pan on medium high, with a little bit of oil.
- Cook until golden brown.
Makes: 2 servings