Preparation

• Begin by placing the chicken cutlets between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness, about half an inch.
• In three shallow bowls, set up your breading station. In the first bowl, mix together the flour, salt, and pepper. In the second bowl, whisk the eggs until they are smooth. In the third bowl, combine the panko breadcrumbs with the grated Romano cheese.
• Dredge each chicken cutlet in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, coat the cutlet in the panko and cheese mixture, pressing gently to ensure the breadcrumbs adhere well.
• In a large skillet, heat the vegetable oil over medium heat. Allow the oil to become hot but not smoking.
• Carefully place the breaded chicken cutlets into the hot oil and fry each cutlet for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the cooked chicken and drain on paper towels.
• While the chicken is frying, heat the homemade marinara sauce in a separate saucepan. Cook the spaghetti according to package instructions, then drain and set aside.
• On each plate, serve a generous portion of spaghetti topped with marinara sauce. Place the crispy Chicken Romano on top, and finish with a sprinkle of additional grated Romano cheese.