2 chicken breasts
½ cup flour
2 tbsp Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 tspn water
Whisk together the egg, and the water.
Pound out chicken breasts to, at most, ½" 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.
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