Crusted Chicken Romano (Cheesecake Factory Copycat!)

Slice your chicken breasts in half, cover in wrap, and pound nice and thin. Season both sides with salt and pepper. Grate your cheeses (Romano and Parmesan) and add to the Panko. In another bowl whisk the eggs and water. Dip chicken in the flour, then egg, then Panko mix. Set aside. Fill your pan to about 1/4” deep of olive oil. Add the chicken and cook for 4-5 mins until golden, flip, cook through and remove. In the meantime cook your pasta and pasta sauce (adding just a little cream to lighten it up!). Build your plate.