1 3/4 c. coarsely grated Romano cheese
1/2 c. plain bread crumbs
1 tbsp. coarsely ground black pepper
1 tsp. garlic powder
1 c. coarsely chopped Italian parsley
3 eggs
1 1/2 c. oil
3 chicken breasts, boned and skinned, each cut in half
2 c. tomato sauce
6 slices Mozzarella cheese, 1/8 inch thick

In a large bowl, combine 1 1/2 cups of the Romano with the bread crumbs, black pepper, garlic powder and parsley. Using your hand, mix well. In a separate bowl, beat the eggs slightly.

Heat the oil in a skillet over medium high heat. Test the oil by throwing a pinch of the bread crumb mixture into the skillet. When the mixture browns quickly, the oil is ready to use.

Dip each piece of chicken first in the eggs and then in the bread crumb mixture. Place each coated chicken piece in the hot oil and fry until lightly browned on all sides.

Meanwhile, pour a third of the red sauce into a casserole dish. When the chicken is browned transfer the pieces to the casserole. Pour another third of the sauce on top of the chicken. Arrange the Mozzarella slices on top. Pour on the rest of the sauce. Sprinkle with the remaining 1/4 cup of Romano. Bake the chicken, uncovered, at 400 degrees for 20 minutes.