Romano Cheese Crusted Chicken

• 1 1/2 lb boneless, skinless chicken breasts, pounder or sliced to 1/4 inch thickness
• 2 large eggs
• 2 tbsp water
• 1/2 cup Romano cheese, grated
• 1/2 cup all purpose flour
• 1/2 tsp black pepper and salt to taste, divided use
• 1/4 tsp Italian seasoning
• 1 tsp hot sauce, such as Frank's red hot
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1/4 cup fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1 tbsp cream, heavy, light or half and half
• 4 oz butter, cold cut into cubes
• 1/4 tsp black pepper and salt to taste
• 1 tsp hot sauce, such as Frank's red hot
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh chives

1. Whisk eggs, water, hot sauce and half of pepper and salt in a bowl
2. On a plate combine flour, romano cheese , remaing pepper, salt and Italian seasoning
3. Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixtue
4. Heat olive oil in a large non stick skillt.
5. Cook chicken until golden brown and cooked through, about 3 minutes per side.
6. Don't crowd pan.
7. Remove chicken as done and tent with foil .
8. When all the chicken is cooked and removed add shallot and garlic to skillet and soften for a minute, then add orange, lemon and lime juice, reduce to a couple of tablespoond, add cream pepper, salt to taste and hot sauce and simmer another minute.
9. On low heat, add butter cubes, a couple at a time, whisking all the time until butter is gone and sauce is creamy.
10. Remove from heat.Whisk in parsley and chives
11. Serve sauce over chicken immediately as sauce can not be reheated succesfully

chicken breasts, eggs, water, romano cheese, flour, black pepper, italian seasoning, hot sauce, olive oil, shallot, garlic, orange juice, lemon juice, lime juice, cream, butter, black pepper, hot sauce, parsley, fresh chives

Taken from cookpad.com/us/recipes/358158-romano-cheese-crusted-chicken (may not work)