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| 2 |
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Boneless chicken breasts |
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| ½ cup |
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Flour |
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| 2 Tbsp |
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Grated Romano Cheese |
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| 1 |
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Egg, beaten |
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| 2 tsp |
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water |
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salt and pepper to taste |
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| 1 |
Whisk together the egg, and the water. Pound out chicken breasts to about ½ inch thick. Season the flour with salt and pepper, and coat the chicken lightly.
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| 2 |
Dip chicken breasts in egg, and cover with shredded Romano cheese. Place in frying pand on medium high, with a little bit of olive oil. Cook until golden brown. |
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| Servings: 2 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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