Start by whisking 2 eggs in a shallow platter or plate. This will create a wet mixture to help the breadcrumbs stick to the chicken.
In a separate shallow platter or plate, combine ½ cup of grated romano cheese, ¼ cup of panko breadcrumbs, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ cup of all-purpose flour. Mix everything together thoroughly to ensure even distribution of flavors.
Prepare a third plate to hold the breaded chicken cutlets. This will be where you place the chicken after breading it.
Now, take one boneless skinless chicken cutlet at a time and dip it into the egg mixture, ensuring it’s evenly coated. Let any excess egg drip off back into the plate before moving on to the next step.
Next, transfer the egg-coated cutlet into the cheese and flour mixture, making sure to coat all sides completely. The mixture should adhere well, creating a delicious crust once cooked.
Place the breaded chicken onto your empty plate, and repeat the process with the remaining cutlets until they are all coated.
In a large skillet, heat ¼ cup of vegetable oil over medium heat. It's essential to reach the right temperature for frying, so keep an eye on it to avoid burning.
Once the oil is hot, carefully add the breaded chicken cutlets to the pan, two cutlets at a time. Cook each cutlet for about 8 to 10 minutes per side, turning them when they are golden brown. Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit.
Once all the chicken is cooked, take it out of the pan and let it rest for a moment. In the meantime, prepare your serving plate with 12 ounces of cooked spaghetti.
Top the spaghetti with 16 ounces of Homemade Marinara and then place the cooked chicken cutlets on top. Finish with a sprinkle of additional grated romano cheese for an added burst of flavor.
