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Preheat oven to 350F.
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If your chicken breasts are not already cut thin, cut to make thin cutlets and pounded thin.
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Sprinkle salt and pepper over your chicken.
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Put your almond flour in a large shallow bowl or dish. Dredge your chicken breasts in and coat each side.
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Heat a large sauté pan to medium high.Add 2 Tablespoons of olive oil and 1 Tablespoon of butter and heat until sizzling.
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In a separate large shallow bowl or dish, beat the eggs, water and Romano cheese together.
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Dip the chicken breasts in the egg mixture.
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Add the breasts to the pan and cook until browned on both sides. Move to an oven safe dish.
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Continue in batches until all the chicken is done.
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If breasts are thick you can bake for 10 minutes to make sure they are done all the way through. If they are thin you may not need to do this.
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In another sauté pan, melt 2 Tablespoons of butter and the juice of one lemon. Simmer for a minute or two and then pour over the finished chicken.
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Sprinkle with fresh parsley and serve with extra lemon wedges.