Whisk together the egg and water to make an egg wash.
Pound out chicken breasts to, at most, ½-inch thick.
Season the flour with salt and pepper.
Lightly coat the chicken with the seasoned flour.
Dip the flour-coated chicken in the egg wash.
Dredge the chicken in grated Romano to coat it with the cheese.
Place the chicken in a frying pan with oil over medium-high heat.
Cook the chicken until it is golden brown on both sides and done (internal temperature is 165°F).
Recipe Tips
This copycat recipe was created and developed by Megan K. Devolve. She suggests you serve this with spaghetti sauce, but she states it is sinful with Alfredo sauce. What we really like about this recipe is that it isn’t difficult to make, and it tastes very good. This has been one of our highest rated recipes.