Whisk together the egg and water to make an egg wash.
Pound out chicken breasts to, at most, ½-inch thick.
Season the flour with salt and pepper.
Lightly coat the chicken with the seasoned flour.
Dip the flour-coated chicken in the egg wash.
Dredge the chicken in grated Romano to coat it with the cheese.
Place the chicken in a frying pan with oil over medium-high heat.
Cook the chicken until it is golden brown on both sides and done (internal temperature is 165°F).
