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Chicken Romano

Course Lunch
Servings 1 serving

Ingredients
  

  • salt and pepper to taste
  • 1 boneless chicken breast
  • ½ cup panko bread crumbs
  • ¼ cup grated romano
  • 1 tbsp dried oregano or parsley
  • ¼ teaspoon cayenne
  • 1 clove garlic, smashed
  • ¼ cup flour
  • 1 egg, beaten in a shallow dish
  • oil for pan frying
  • ½ ounce butter

Instructions
 

  • Salt and pepper the chicken breast and let sit for at least five minutes or up to 2 days.
  • Combine the panko, romano, oregano or parsley, and cayenne in a bowl and stir to combine, then add the garlic and stir till it's distributed.
  • Put the flour in a plastic bag big enough to hold the chicken.
  • Put the chicken in the bag with the flour. Shake the bag to coat the chicken. Remove the chicken and put it in the eggwash. Discard the flour, keeping the bag. Put the bread crumb mixture in the bag. Turn the chicken in the egg wash till it's coated, then put the chicken in the bread crumb mixture. Shake it to coat the chicken, pressing the breadcrumbs into the meat.
  • Heat ¼ inch of oil in a pan just big enough to fit the chicken over medium high heat.
  • Pan-fry the chicken till it's golden brown on each side and cooked through, 4 to 5 minutes per side (it shouldn't give too much resistance to the touch). Remove to a paper-towel lined plate and top with the butter.
  • Finish the side dishes, and serve.