Chicken Romano

Awhile back my friend Jennifer and I went to the cheesecake factory because she had never been. I had Chicken Romano because the people next to me were having it and it looked good. They subbed the tomato sauce on the spaghetti for white sauce .. so I did too. Why not.

It was very good. I vowed to make it again at home and Jenn and I sat there and tried to figure out how. panko bread crumbs - she said and I agreed. Until I found a recipe online - and it said nothing about panko. So I did threw some panko in with the flour to give it some crunch..like we remembered and I thought it turned out perfect. I could be wrong. Maybe I should go again to make sure :)

Ingredients
2 chicken breasts
1/2 cup flour
1/2 cup panko bread crumbs
2 tablespoons romano cheese
salt and pepper
1 egg
2 teaspoons water

Directions
1. Whisk together the egg, and the water.

2. Pound out chicken breasts to, at most, 1/2 inch thick.

3. Season the flour with salt and pepper, and coat the chicken lightly. Sprinkle with panko bread crumbs

4. Then dip in egg, and cover with shredded Romano.

5. Place in frying pan on medium high, with a little bit of oil.

6. Cook until golden brown.

As for the pasta, its regular spaghetti with a white sauce.

Basic white sauce:

1 tablespoon butter
1 tablespoon flour
1/2 teaspoon salt
1 cup milk

Melt butter in a sauce pan and whisk in flour and salt until smooth. Gradually stir in cold milk, cooking over direct heat and stirring constantly until sauce boils; reduce heat slightly and continue to stir until sauce becomes smooth and thick. When sauce thickens, simmer for an additional 10 minutes over very low heat, stirring occasionally.
Stir carefully to avoid lumps. If sauce becomes lumpy, use a stick blender or rotary beater to blend out lumps or else press through a sieve. Wondra flour may be used to great advantage since this flour does not have a tendency to lump.

garnished it all with some more sprinkled cheese and served it. It was really good!