Romano Chicken Cheesecake Factory Recipe 385

Steps:

• Set up 2 shallow dishes with the following in each: Scrabled eggs for dip, bread crumbs and Romano cheese mixed Slice the chicken breasts half wise to make it into two thin pieces. Use a meat pounder (flat side) to flatten chicken to about 1/4 inch. Season chicken on both sides with salt and pepper Coat the chicken with flour. (I usually just put the flour in a large ziplock bag and give it a good shake to coat all chicken). Coat each chicken piece with egg, then cover with the bread crumb mixture Heat a large skillet over medium high heat and add about 1 tablespoon of butter to coat skillet. Add chicken pieces to skillet and cook about 5 min on each side or until it is lightly golden brown. Juice a bit of lemon on each side of the chicken. Heat up tomato sauce in a small saucepan. Add in cream until it reaches an orange color. Serve chicken with a side of spaghetti with sauce and sprinkle Parmesan cheese over the pasta.

Steps:

• 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.