Easiest Way to Cook Tasty Romano Cheese Crusted Chicken

Romano Cheese Crusted Chicken.

You can cook Romano Cheese Crusted Chicken using 23 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Romano Cheese Crusted Chicken

1. Prepare of CHICKEN.
2. You need 1 1/2 lb of boneless, skinless chicken breasts, pounder or sliced to 1/4 inch thickness.
3. Prepare 2 of large eggs.
4. Prepare 2 tbsp of water.
5. Prepare 1/2 cup of Romano cheese, grated.
6. It's 1/2 cup of all purpose flour.
7. It's 1/2 tsp of black pepper and salt to taste, divided use.
8. Prepare 1/4 tsp of Italian seasoning.
9. You need 1 tsp of hot sauce, such as Frank's red hot.
10. It's 1 tbsp of olive oil.
11. Prepare of THREE CITRUS BUTTER SAUCE.
12. Prepare 1 of shallot, finely chopped.
13. Prepare 2 of garlic cloves, minced.
14. You need 1/4 cup of fresh orange juice.
15. Prepare 1 tbsp of fresh lemon juice.
16. Prepare 1 tbsp of fresh lime juice.
17. Prepare 1 tbsp of cream, heavy, light or half and half.
18. You need 4 oz of butter, cold cut into cubes.
19. You need 1/4 tsp of black pepper and salt to taste.
20. It's 1 tsp of hot sauce, such as Frank's red hot.
21. It's of GARNISH.
22. Prepare 1/4 cup of chopped fresh parsley.
23. You need 2 tbsp of chopped fresh chives.

Romano Cheese Crusted Chicken instructions

1. Whisk eggs, water, hot sauce and half of pepper and salt in a bowl.
2. On a plate combine flour, romano cheese , remaing pepper, salt and Italian seasoning.
3. Dip chicken in egg mixture, shaking off excess then coat lightly but completely with flour/cheese mixtue.
4. Heat olive oil in a large non stick skillt. Cook chicken until golden brown and cooked through, about 3 minutes per side. Don't crowd pan. Remove chicken as done and tent with foil ..
5. When all the chicken is cooked and removed add shallot and garlic to skillet and soften for a minute, then add orange, lemon and lime juice, reduce to a couple of tablespoond, add cream pepper, salt to taste and hot sauce and simmer another minute..
6. On low heat, add butter cubes, a couple at a time, whisking all the time until butter is gone and sauce is creamy. Remove from heat.Whisk in parsley and chives.
7. Serve sauce over chicken immediately as sauce can not be reheated succesfully.