Step 1: Prepare the Chicken

Lay the chicken breasts on a cutting board and, if they are thick, slice them in half horizontally to create thinner cutlets. This ensures even cooking. Use a meat mallet to gently pound each piece to about ½-inch thickness.

Step 2: Set Up the Breading Station

In three separate shallow bowls, prepare your dredging ingredients:

• Bowl 1: Add the flour.

• Bowl 2: Whisk together the eggs and milk.

• Bowl 3: Mix the Romano cheese, breadcrumbs, salt, pepper, garlic powder, and paprika.

Step 3: Coat the Chicken

Dip each chicken breast into the flour first, coating both sides lightly. Shake off any excess. Next, dip it into the egg mixture, ensuring it’s fully covered. Finally, press it into the Romano cheese and breadcrumb mixture, coating evenly and pressing down so the breading sticks well.

Step 4: Pan-Fry the Chicken

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken pieces and cook for about 3–4 minutes per side until golden brown. Avoid overcrowding the pan; cook in batches if needed.

Step 5: Finish in the Oven

Preheat your oven to 375°F (190°C). Transfer the pan-fried chicken to a baking sheet and bake for 10 minutes to ensure the inside is fully cooked and juicy.

Step 6: Serve and Enjoy

Remove the chicken from the oven and let it rest for a couple of minutes. Garnish with chopped fresh parsley and serve with lemon wedges. Enjoy your crispy, cheesy Chicken Romano!