3 lg. eggs
1 tsp. salt
1/4 tsp. pepper
1/4 lb. freshly grated Romano cheese
2 1/2 lb. skinned boneless chicken breasts (cut up in bite size pieces)
2 to 3 c. seasoned fine dry bread crumbs
About 1 1/4 c. olive oil
1 lb. mushrooms, sliced
2 lg. onions, chopped coarse
A 12 oz. jar pepperonici (pickled green mild chili peppers), drained
1/2 c. dry white wine
Rice or buttered noodles as an accompaniment

In a bowl combine well the eggs, the salt, the pepper, and the Romano and stir in the chicken. Have the bread crumbs ready in a large shallow plate. In a large heavy skillet heat 1/3 inch of the oil over high heat until it is hot. Dredge as much of the chicken as will fit in the skillet in the bread crumbs, shaking off the excess, and fry the pieces in one layer in the oil for 2 minutes on each side, or until they are browned. Transfer the chicken to a platter and keep it warm, covered loosely. Dredge the remaining chicken and brown it, adding more oil to the skillet as necessary. Cook the mushrooms and the onions in the oil remaining in the skillet over moderate heat, stirring for 10 minutes or until they are softened. Slit the pepperonici over the skillet with a sharp knife, add them to the vegetables, and cook the mixture stirring for 5 minutes. Stir in the wine and the chicken, add salt and pepper to taste, and heat the mixture until it is heated through. Serve the chicken over rice or noodles.

NOTE: This dish can be made ahead and served in a chafing dish. Serves 10.