Ayam Romano

Instructions

1. In a shallow platter or plate, whisk 2 eggs. In a separate platter or plate, whisk together ½ cup grated romano cheese, ¼ cup panko breadcrumbs, ½ teaspoon salt, ½ teaspoon pepper, and ¼ cup all-purpose flour. Have a third plate ready to hold the breaded chicken.
2. One cutlet at a time, dip 4 boneless skinless chicken cutlets in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
3. Place the egg-coated chicken cutlet in the cheese and flour mixture, and coat all sides completely. Place the breaded chicken onto the empty plate.
4. In a large skillet, heat ¼ cup vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 8-10 minutes per side. The internal temperature of the chicken should reach 165 degrees fahrenheit.
5. Once all your chicken is cooked, serve over 12 ounces cooked spaghetti with 16 ounces Homemade Marinara and Additional grated romano cheese for garnish.