Step 1: Prepare the Chicken

1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch. This ensures even cooking.
2. Season both sides of the chicken with salt, black pepper, garlic powder, and Italian seasoning (if using).

Step 2: Set Up the Breading Station

1. In a shallow dish, add the flour.
2. In a second shallow dish, whisk together the eggs and 1 tablespoon of water until smooth.
3. In a third shallow dish, combine the breadcrumbs, Romano cheese, Parmesan cheese, and a pinch of salt and pepper. Mix well to evenly distribute the cheeses.

Step 3: Bread the Chicken

1. Working one piece at a time, dredge the chicken in the flour, shaking off any excess.
2. Dip the chicken into the egg mixture, ensuring it is fully coated. Let any excess egg drip off.
3. Press the chicken into the breadcrumb mixture, coating both sides evenly. Gently press the breadcrumbs onto the chicken to help them adhere.
4. Repeat with the remaining chicken breasts and set them aside on a plate.

Step 4: Cook the Chicken

1. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken breasts, being careful not to overcrowd the pan.
2. Cook the chicken for 3-4 minutes per side, or until golden brown and crispy. If your skillet is small, cook the chicken in batches.
3. Transfer the seared chicken to a baking sheet lined with parchment paper. Bake in a preheated 375°F (190°C) oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).

Step 5: Serve and Garnish

1. Remove the chicken from the oven and let it rest for 5 minutes.
2. Serve hot with your choice of marinara sauce, Alfredo sauce, or a simple squeeze of lemon. Garnish with fresh parsley and extra grated cheese.