Creating Crusted Chicken Romano with a Crispy Crunch is simple when you follow these steps:

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound them to an even thickness, about ½ inch thick.
2. Set Up Dredging Station: In three shallow bowls, set up your dredging station. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs, grated Romano cheese, garlic powder, oregano, basil, salt, and pepper.
3. Dredge the Chicken: Start with the flour, coating each chicken breast evenly. Shake off any excess flour. Next, dip the chicken into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, pressing firmly to adhere.
4. Heat the Oil: In a large skillet, heat about ¼ inch of olive oil over medium heat. To check if the oil is ready, drop a small piece of bread into the oil; if it sizzles, the oil is hot enough.
5. Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
6. Drain the Chicken: Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb excess oil.
7. Garnish and Serve: Sprinkle fresh parsley over the chicken for added color and flavor before serving.

These steps will guide you in creating this incredible dish effortlessly.