Italian Breaded Chicken Breasts

• 4 boneless skinless chicken breasts
• 1 cup dry breadcrumbs
• 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
• 2 tablespoons chopped parsley (fresh is best but dried works in a pinch)
• 1/2 cup flour
• salt and pepper
• 1/4 teaspoon garlic powder
• 1 egg
• 2 -3 tablespoons olive oil

1. Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
2. Mix breadcrumbs in flat bowl with cheese and parsley.
3. Mix flour in another flat bowl with salt, pepper and garlic powder.
4. Beat egg and water in another flat bowl.
5. Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
6. Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

chicken breasts, breadcrumbs, romano cheese, parsley, flour, salt, garlic, egg, olive oil

Taken from www.food.com/recipe/italian-breaded-chicken-breasts-217144 (may not work)