Chicken Romano

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• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 1 1/4 pounds boneless skinless chicken breasts (thin sliced)
  Ingredient note

  Source: 1 1/4 pounds boneless skinless chicken breasts (thin sliced)
• 1 cup buttermilk
  Ingredient note

  Source: 1 cup buttermilk
• 1 tablespoon white wine vinegar (or lemon juice)
  Ingredient note

  Source: 1 tablespoon white wine vinegar (or lemon juice)
• 2 tablespoons minced garlic
  Ingredient note

  Source: 2 tablespoons minced garlic
• 1 ½ cups all purpose flour
  Ingredient note

  Source: 1 ½ cups all purpose flour
• 1 tablespoon garlic powder
  Ingredient note

  Source: 1 tablespoon garlic powder
• 3 each large eggs (beaten)
  Ingredient note

  Source: 3 large eggs (beaten)
• 8 ounces Romano cheese (grated)
  Ingredient note

  Source: 8 ounces Romano cheese (grated)
• 1 teaspoon sea salt
  Ingredient note

  Source: 1 teaspoon sea salt
• 1 teaspoon coarse black pepper
  Ingredient note

  Source: 1 teaspoon coarse black pepper
• 1 tablespoon freshly snipped parsley (for garnishing)
  Ingredient note

  Source: 1 tablespoon freshly snipped parsley (for garnishing)

1. In a Ziplock bag or pan, whisk together the buttermilk, vinegar and garlic. Add the chicken and turn to coat, then marinate in the refrigerator for 2 hours. 1 1/4 pounds boneless skinless chicken breasts, 1 cup buttermilk, 1 tablespoon white wine vinegar, 2 tablespoons minced garlic
2. Heat a large skillet with olive oil over medium high heat. 2 tablespoons olive oil
3. Next, create a dredging station. Combine flour and garlic powder in a shallow bowl. 1 ½ cups all purpose flour, 1 tablespoon garlic powder
4. In a second bowl, whisk the eggs and 2 tablespoons of buttermilk from marinade. 3 large eggs
5. In a third bowl, add the grated Romano, salt, and pepper. 8 ounces Romano cheese, 1 teaspoon sea salt, 1 teaspoon coarse black pepper
6. Remove chicken from marinade and allow excess to drip off. Dredge the chicken in the flour, thoroughly coating. Then, dip the chicken in the eggs. Next, coat the chicken in Romano cheese. Press cheese into the chicken to adhere.
7. Work in batches and pan fry the chicken until golden brown, about 2 minutes per side. The timing will depend on the thickness of the chicken. The internal temperature of the chicken should be 165ºF.
8. Remove the chicken and place onto a wire rack lined baking sheet until ready to serve. The wire rack allows any excess oil to drop off, keeping the chicken crispy until you're ready to serve it.
9. Garnish with fresh parsley and serve with a side of spaghetti. 1 tablespoon freshly snipped parsley