Cheesecake Factory® Romano Chicken
“This wonderful dish features juicy chicken breasts covered in a yummy Romano cheese coating. For a great complete meal, serve this dish with tomato-y spaghetti sauce or rich Alfredo sauce.”
2 chicken Breasts
2 tablespoons grated Romano cheese
salt and pepper to taste
1 egg, beaten
2 teaspoons water
In a shallow bowl, measure out the water, and add the egg. Whisk together the egg, and water until frothy.
Place each chicken breast between a few sheets of waxed paper. Use a mallet to pound out the chicken breasts to about 1/2" thick. Set aside.
Place the flour in another shallow bowl. Mix with the salt and pepper until consistent. Then, coat each dry chicken breast by covering it in the flour mixture. Then dip each breasts in egg, and coat in the flour mixture again. Place the chicken breasts in a fry pan once coated and cover with shredded Romano cheese.
Place the frying pan over medium high heat, and add a bit of oil if desired. Fry until golden brown. Remove from heat when finished cooking, and serve immediately.
Makes 2 chicken breasts, or two servings.