Pound your chicken breasts thin or butterfly them by cutting them in half. You will want the chicken to be thin, so it cooks quickly, and the cheese / panko mixture doesn’t get too dark.
Grab 4 plates from the cabinet.
On the first plate add the cornstarch and salt / pepper. Dredge the chicken breasts through the cornstarch mixture.
On the second plate add two whisked eggs. Next, you’ll dredge the cornstarch coated chicken through the eggs.
On the third plate combine the Romano cheese, parmesan cheese, and panko breadcrumbs. Stir well. And dredge the egg washed chicken through the breading mixture making sure the entire piece 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. Once the chicken is fully cooked, let it rest for 5-10 minutes before slicing.