| 1 | In a large bowl, combine 1 ?cups of the romano with the bread crumbs, black pepper, garlic powder, and parsley. |
| 2 | Using your hands, mix well. |
| 3 | In a separate bowl, beat the eggs slightly. |
| 4 | Heat the oil in a skillet over medium high heat. |
| 5 | Test the oil by throwing a pinch of the bread crumb mixture into the skillet. |
| 6 | When the mixture browns quickly, the oil is ready to use. |
| 7 | Dip each piece of chicken first in the eggs and then in the bread crumb mixture. |
| 8 | Place each coated chicken piece in the hot oil and fry until lightly browned on all sides. |
| 9 | Meanwhile, pour a third of the red sauce into a casserole dish. |
| 10 | When the chicken is browned, transfer the pieces to the casserole. |
| 11 | Pour another third of the sauce on top of the chicken. |
| 12 | Arrange the mozzarella slices on top. |
| 13 | Pour on the rest of the sauce. |
| 14 | Sprinkle with the remaining ?cup of romano. |
| 15 | Bake the chicken, uncovered, in a 400°F oven for 20 minutes |
