Chicken Romano


Chicken Romano

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 boneless, skinless chicken breasts
  • Lemon pepper seasoning
  • All-purpose flour
  • Butter for sautéing
  • 2 lg eggs
  • Romano cheese


  1. Wrap the chicken in plastic and pound to an even thickness. Slice each breast into 4 or 5 sections.

  2. Season the chicken with lemon pepper to taste. Placing a piece of chicken in freshly floured plastic wrap, cover it with more flour. Seal the wrap and pound again with a meat mallet. Continue this procedure until all the chicken has been seasoned, floured, and pounded flat.

  3. Warm some butter in a skillet over a low- to moderate- heat setting.

  4. Dredge the chicken through the beaten eggs and sauté in the warm butter. Sprinkle on the grated Romano cheese and cook slowly, turning the chicken once and adding a bit more Romano cheese. Sauté until the egg coating is golden brown and the chicken is cooked through.

  5. Place the cooked chicken in a covered casserole dish or under a tent of foil to keep the meal warm while you cook the remaining chicken pieces.