Ingredients
1½ lb chicken breasts, boneless and skinless, flattened and tenderized
1¼ cups breadcrumbs, homemade, avoid using Japanese
1 cup all-purpose flour
½ cup romano cheese, grated and divided
3 tbsp unsalted butter
3 tbsp olive oil
½ tsp ground black pepper
3 pcs eggs, beaten
1 tbsp romano cheese, per serving
¼ tsp parsley, per serving
½ cup marinara sauce, per serving
4 oz pasta, per serving
Preparation
Prepare your breading station. Place eggs in 1 mixing bowl.
In another mixing bowl, combine your flour, pepper, and half of the grated cheese. Stir to incorporate.
In your third mixing bowl, combine your breadcrumbs and the remaining cheese. Stir to incorporate.
Dredge your chicken in flour, dip in eggs, and coat in breadcrumbs.
Add half each of butter and oil in a skillet over medium-low heat.
Once your butter has melted, add your breaded chicken breasts and cook until crusts turn golden brown and the chicken is fully cooked through, roughly 3 to 5 minutes per side.
Drain your cooked chicken on wire racks to maintain its crispness.
Serve alongside any pasta of your choice tossed in some marinara sauce. Garnish with parsley and more grated cheese.
