Romano Encrusted Chicken
4 boneless, skinless chicken breasts
1 cup flour
2 tablespoons salt
2 teaspoons white pepper
1 tablespoon Paprika
1 cup milk
1 cup bread crumbs
2 teaspoons basil
2 teaspoons oregano
1 teaspoon thyme
1 Ã‚Â¼ cup freshly grated romano cheese
2 ounces olive oil
Trim the chicken breasts of all visible fat.
Combine the flour, salt, pepper, paprika and oregano and roll the chicken breasts completely in the mixture.
Beat the eggs and milk together to make an egg
Dip the floured chicken in the egg wash.
Combine all other ingredients (except olive oil) to make the romano breading.
Bread the chicken breasts with the romano breading, making sure that there are no "bald spots".
Heat the olive oil to almost smoking in a saute
Saute chicken breasts on both sides until golden brown, then finish in a 350 degree oven.
Delicious served with pasta and marinara sauce.