3 whole chicken breasts (boned & halved)
1/2 c. flour
3 eggs, beaten
3 tbsp. water
1 c. Romano cheese
1/4 c. parsley
1/2 tsp. salt
1 c. bread crumbs
3 tbsp. butter
2 tbsp. Crisco oil
1 c. whipped cream
1/4 c. water
4 tbsp. butter
1/2 c. Romano cheese
1/4 c. parsley

Coat chicken with flour; set aside. Mix flour, 3 tablespoons of water and eggs. Dip chicken in mixture, roll in crumbs. Saute chicken in butter and oil. Fry until golden brown (4 minutes per side). Put in buttered 2 quart dish.

Heat whip cream, 1/4 cup water, 4 tablespoons butter, 1/2 cup Romano cheese and parsley. Top chicken with slice of Mozzarella cheese. Pour sauce over top. Bake at 425 degrees, uncovered, for 15-20 minutes. Serve with fettucini noodles.