• Preheat the oven to 350 degrees.

Prepare the pasta:

• Boil a pot of water and cook the pasta according to the package. Al dente is best.
• Drain the water using a colander, drizzle the pasta with olive oil and set it aside.

Prepare the chicken:

• Butterfly the chicken by cutting each breast in half. Pound it until its about 1/4 inch thick.
• Grab 4 plates.
• On the first plate add the AP flour and salt / pepper.
• On the second plate add two whisked eggs.
• On the third plate combine the Romano cheese, parmesan cheese, and panko breadcrumbs. Stir well.
• Dredge the chicken through the flour mixture, egg, then the cheese and panko breading. Repeat for all breasts. Ensure each one is well coated.
• Once the chicken is breaded. Heat an oven-safe skillet over medium heat and add the vegetable oil and butter.
• Sear the breaded chicken on both sides. Once all of the chicken is golden brown, place the oven-safe skillet in the oven for an additional 15-20 minutes.
• The chicken should cook quickly since it is thin. Just make sure it is fully cooked through. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Once the chicken is fully cooked, let it rest for 5-10 minutes before slicing.

Assemble the dish:

• While the chicken is resting, add the cooked fettuccine back into the pasta pot along with the butter, olive oil, salt, red pepper flakes, fresh Italian parsley and a few turns of cracked black pepper.
• Once the pasta is warmed, add it to a serving platter. Slice the golden-brown chicken and place it over the pasta. Serve warm and enjoy.