2.5 cups grated Romano cheese
2.5 cups breadcrumbs
Salt and pepper to taste
0.6 cups olive oil
0.6 cups butter
1.5 cups chicken broth
0.6 cups freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 350°F.
Pound chicken breasts to a uniform thickness.
Mix flour, salt, and pepper in a shallow dish.
Whisk eggs in another dish.
Mix Romano cheese and breadcrumbs in a third dish.
Dredge each chicken breast in flour, then dip in egg, and finally coat with cheese and breadcrumb mixture.
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