Instructions: Warp the chicken in plastic and pound to an even thickness. Slice each breast into 4 or 5 sections. Season the chicken with lemon pepper to taste. Placing a piece of chicken in freshly floured plastic wrap, cover it with more flour. Seal the wrap and pound again with a meat mallet. Continue this procedure until all the chicken has been seasoned, floured, and pounded flat. Warm some butter in a skillet over a low- to moderate-heat setting. Dredge the chicken through the eggs and saute in the warm butter. Sprinkle on the Romano cheese and cook slowly, turning the chicken once and adding a bit more Romano cheese. Saute until the egg coating is golden brown and the chicken is cooked through. Place the cooked chicken in a covered casserole dish or under a tent of foil to keep the meal warm while you cook the remaining chicken pieces.

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