6 chicken breast halves, skinned and boned
1 cup Italian-seasoned bread crumbs
1/2 cup freshly grated Romano or Parmesan cheese
1/4 cup all-purpose flour
1 (0.8-ounce) envelope light Italian salad dressing mix
2 teaspoons dried whole oregano
1/4 teaspoon garlic powder
2 eggs, beaten
1/3 cup vegetable oil
Green onion strips (optional)
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Combine bread crumbs and next 5 ingredients; dip chicken in eggs, and dredge in bread crumb mixture.
Heat vegetable oil in a large skillet over medium heat. Add chicken, and cook 3 to 4 minutes on each side or until golden brown, adding extra oil if necessary. Drain on paper towels. Garnish with green onion strips, if desired.
