2 chicken breasts
1/2 cup flour
2 tablespoons Romano cheese, you can use Kraft in a jar
salt and pepper
1 egg, beaten
2 teaspoons water
Whisk together the egg, and the water.
Pound out chicken breasts to, at most, 1/2″ 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.