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Kitchen Mailbox Countdown to Dinner Dining
Countdown to Dinner: Romano chicken a flash in pan

Thursday, May 25, 2000

Tested by Rebecca Sodergren

Pat Mountin of Brookline has come up with a third winner for the weekly Countdown to Dinner feature.

Her Teriyaki Chicken and Turkey Devonshire recipes have also graced this page.

Today it's Aunt Carol's Romano Chicken, named for Mountin's Aunt Carol, who cooks up a storm when the family visits during Christmas week.

"Eye of round roast with gravy, lasagna, parsley potatoes -- the list goes on and on," Mountin gushes.

But when Aunt Carol makes her Romano Chicken, she doesn't have to slave over a hot stove for hours. Just half an hour, to be exact.

We varied Mountin's instructions a bit when testing this recipe -- we used just one egg with some water added to it, and we eliminated the butter (we like fat reduction!). The result was tasty, and we were done a couple minutes shy of the 30-minute limit. Next time we might add a bit of thyme or basil to the Fryin' Magic.

When not eating Aunt Carol's food, Mountin is a writer specializing in science fiction and thrillers. For her efforts in sending us this recipe, she wins a cookbook. You could, too -- just follow the instructions below.

Aunt Carol's Romano Chicken

6 boneless, skinless chicken breast halves
1/2 cup Fryin' Magic brand all-purpose seasoned coating mix
1/2 cup grated Romano cheese
2 tablespoons butter
2 tablespoons oil
2 eggs, beaten

Rinse chicken and remove any fat. Pat dry. Cut each piece in half. Pound each with the flat side of a mallet until 1/4 inch thick. Do this between two pieces of waxed paper to keep the mess to a minimum.

Heat butter and oil over medium low heat in a large skillet. Combine Fryin' Magic and cheese. Dip chicken in eggs, then roll in mixture. Fry until golden brown and no longer pink in center.

Note: Mountin says Parmesan is not an acceptable substitute for Romano because Parmesan is too salty.

Variation: Use 6 center-cut pork chops in place of chicken. Don't pound, but remove all fat. Dip in egg and Fryin' Magic, then dust lightly with garlic powder. Preheat oven to 350 degrees. Fry chops on stovetop to brown, then bake on a rack in a baking pan so that the juices can drip. Bake 20 minutes or until done.

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com. Questions? Call 412-263-1760.

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