Monday, April 27, 2015
Romano Chicken
Romano Chicken
2 chicken breasts
1/2 cup flour
2 tablespoons romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water
Whisk together the egg, and the water.
Pound out chicken breasts to, at most, 1/2 inch thick.
Season the flour with salt and pepper, and coat the chicken lightly.
Then dip in egg, and cover with shredded Romano.
Place in frying pan on medium high, with a little bit of oil.
Cook until golden brown.
Makes: 2 servings
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