Romano Chicken

Directions

1. 1
   Trim chicken breast of all fat.
2. 2
   Place in a large plastic bag and pound until 1/4 inch thick.
3. 3
   Lightly season chicken with salt and pepper.
4. 4
   Dredge in flour, dip in egg and roll in Romano cheese.
5. 5
   Preheat nonstick skillet on medium-high heat.
6. 6
   Cook chicken in oil until golden, turning once, about 2 minutes per side.
7. 7
   NOTE: Chicken may be breaded and refrigerated for several hours until ready to cook.