Instructions: 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.

This recipe yields 2 servings.

Serving Suggestion: Serve this with spaghetti sauce or with Alfredo Sauce.

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