Preparation Steps

• Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about ½ inch using a meat mallet.
• Set Up the Breading Station: In three separate bowls, set up your breading station. In the first bowl, place all-purpose flour. In the second bowl, whisk the eggs until well combined. In the third bowl, mix together breadcrumbs, grated Romano cheese, Italian seasoning, garlic powder, salt, and pepper.
• Bread the Chicken: Start by coating each chicken breast in flour, shaking off the excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
• Heat the Oil: In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.
• Cook the Cutlets: Once the oil is hot, carefully add the breaded chicken cutlets to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Ensure that the internal temperature reaches 165°F (75°C).
• Drain Excess Oil: Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
• Garnish: Optionally, garnish with freshly chopped parsley for added color and flavor.
• Serve: Serve the Chicken Romano Cutlets hot, with lemon wedges on the side for an extra zing.