Cooking Steps

• Place the chicken breasts between two sheets of plastic wrap. Pound them to an even thickness of about ½ inch using a meat mallet.
• In three separate bowls, set up your breading station: flour in the first bowl, whisked eggs in the second bowl, and a mixture of breadcrumbs, Romano cheese, Italian seasoning, garlic powder, salt, and pepper in the third bowl.
• Coat each chicken breast in flour, dip it into the egg mixture, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
• In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.
• Add the breaded chicken cutlets to the skillet once the oil is hot. Cook for about 4-5 minutes on each side until golden brown and cooked through.
• Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
• Optionally, garnish with freshly chopped parsley before serving.
• Serve hot with lemon wedges on the side.