Chicken Breasts Eggs All Purpose Flour Pecorino Romano
All Purpose Flour Olive Oil Garlic Powder Salt & Pepper
First prepare the chicken dredging elements in three shallow bowls. Add the all purpose flour, garlic powder, salt, and pepper to the first bowl. Combine. Add the eggs to the second bowl. Whisk. Lastly, add the Romano cheese to the final bowl.
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Transfer the flour and egg coated chicken breast to the Romano cheese bowl. Again, thoroughly coat both sides in the cheese. Pressing down with a fork to ensure it sticks. Repeat the coating process for the remaining chicken breasts
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Next cover the bottom of a large skillet with olive oil. Place the skillet on the stove over medium high heat. Add the chicken breasts to the skillet. Cook on each side for 5-10 minutes, depending on the thickness of each chicken piece.
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