Romano Crusted Chicken
Recipe by: Mom Brugge
Prep time: 20 mins
6 skinless, boneless thin chicken breasts or 3 large breasts sliced in half lengthwise
3 eggs, beaten
1/2 cup of melted butter
1 cup flour
2 cups Romano Cheese
Pepper to taste
1/2 stick of butter, not melted
1/2 cup vegetable oil
Cut off any fatty pieces from the chicken then wash chicken in cold water and place on paper towels to dry.
In a small bowl melt the 1/2 cup butter and cool. In a shallow bowl add the egg and beat. When the butter is cool whisk the melted butter into the eggs.
Pour the flour and Romano cheese onto two (2) separate plates.
Begin by dipping each chicken breast into the flour, then into the egg mixture, and finally coating with the Romano cheese.
In a large frying pan over medium heat add the 1/2 stick of butter and vegetable oil. When heated add chicken and saute until a crispy golden brown coating is achieved then turn and continue to cook until both sides are crispy golden brown. Approximately 5-7 minutes per side. Remove from pan and set out on paper towel to absorb excess oil.
If necessary, rinse the pan between frying additional pieces of chicken and add another 1/2 stick of butter and vegetable oil.