Wrap the chicken in plastic and pound to an even thickness. Slice each breast into 4 or 5 sections.
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.
Warm some butter in a skillet over a low- to moderate- heat setting.
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.
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.