Chicken Romano
2 boneless, skinless Chicken Breasts
Lemon Pepper Seasoning
All-purpose Flour
Butter for sautéing
2 large eggs, beaten
Romano Cheese, grated
Warp the chicken in plastic and pound to an even thickness.
Slice each breast into 4 or 5 sections.
Season the chicken with lemon pepper to taste. Placing a
piece of chicken in freshly floured plastic wrap, cover it
with more flour. Seal the wrap and pound again with a
meat mallet. Continue this procedure until all the chicken
has been seasoned, floured, and pounded flat.
Warm some butter in a skillet over a low- to moderate-
heat setting.
Dredge the chicken through the eggs and sauté in the warm
butter. Sprinkle on the Romano cheese and cook slowly,
turning the chicken once and adding a bit more Romano
cheese. Sauté until the egg coating is golden brown and the
chicken is cooked through.
Place the cooked chicken in a covered casserole dish or
under a tent of foil to keep the meal warm while you cook
the remaining chicken pieces.
Serves 2 or3
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