"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Romano Chicken Recipe

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Romano Chicken image
Karen, Hailey, & Michelle, Oct. 2008

 

This recipe for Romano Chicken, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Willie
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts
1/2 cup flour
2 tablespoons Romano cheese
salt and pepper
1 egg, beaten
2 teaspoons water

Directions:
Directions:
Whisk together the egg, and the water.

Pound out chicken breasts to, at most, 1/2 inch thick.

Season the flour with salt and pepper, and coat the chicken lightly.

Then dip in egg, and cover with shredded Romano.

Place in frying pan on medium high, with a little bit of oil.

Cook until golden brown.

Number Of Servings:
Number Of Servings:
2

 

 

 

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