Step 1

Slice each chicken breast in half lengthwise to create 6 thin cutlets. Place the cutlets between plastic wrap or in a zip-top bag and gently pound them with a meat mallet until about ¼” thick. Season both sides with salt and black pepper.

Step 2

Arrange three shallow dishes on the counter. In the first dish, combine the flour and Italian seasoning. In the second dish, whisk the eggs with water until frothy. In the third dish, mix the panko bread crumbs and grated Romano cheese.

Step 3

Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Dip the floured cutlets into the egg mixture, letting any excess drip off. Finally, coat each cutlet thoroughly with the panko and Romano mixture, pressing lightly to ensure the crumbs adhere. Allow the breaded cutlets to rest for 5 minutes.

Step 4

Pour enough vegetable oil into a large skillet to reach a depth of ¼ to ½ inch. Heat the oil over medium-high heat until shimmering. Carefully add the cutlets to the skillet, cooking in batches if necessary to avoid crowding. Fry each cutlet for 4-5 minutes per side or until golden brown and cooked through.

Step 5

Transfer the cooked chicken to a serving plate and cover lightly with foil to keep warm. Serve with your choice of pasta and sauce, such as marinara, pesto, or Alfredo. Garnish with extra grated Romano cheese and a squeeze of fresh lemon juice. Enjoy!