Ingredients
Method
- In a shallow dish or pie plate, mix together the flour, salt, and pepper until evenly combined. Set aside.
- In a second shallow dish, whisk the egg with the water until fully blended and smooth. Set aside.
- Spread the grated Romano cheese in an even layer in a third shallow dish.
- Working one at a time, dredge each chicken cutlet in the flour mixture, shaking off any excess. Dip it into the egg wash, letting the extra drip off, then press it into the cheese, turning to coat all sides thoroughly. Place on a wire rack or plate and repeat with the remaining cutlets.
- Heat 1 tablespoon of oil in a large skillet over medium heat until shimmering, adding more oil as needed to cover the bottom of the pan.
- Add the chicken cutlets in a single layer, working in batches if needed to avoid overcrowding. Cook for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes, until golden brown and crispy and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve immediately.
Nutrition
Notes
Use a large 12-inch skillet so all 4 cutlets fit without crowding; if your pan is smaller, brown in batches and keep cooked pieces warm on a baking sheet in a 200 degree F oven.
Make it gluten-free by swapping the all-purpose flour for a 1-to-1 gluten-free flour blend.
Do not use pre-shredded cheese from a bag; freshly grated Romano melts and clings to the chicken far better.
For extra crispiness, let the breaded cutlets rest on a wire rack for 5 to 10 minutes before frying to help the coating set.
Keep the oil temperature steady; if it starts to smoke, lower the heat slightly and wait a few seconds before adding the next batch.
Serve with lemon wedges, a spoonful of marinara, or a crisp green salad to cut through the richness.
Leftovers can be refrigerated for up to 3 days; reheat on a baking sheet in a 375 degree F oven or air fryer at 350 degrees F until hot and crisp.