Panko is a Japanese bread crumb that provides a crunchy coating like no other. Combined with Romano cheese, the result is divine. A thick and hearty tomato sauce offsets the crunch and makes this a perfect meal for company or special dinners at home.
Combine spaghetti sauce, chopped green pepper and tomato in a small saucepan. Simmer for 10 minutes.
While sauce is cooking, clean chicken breasts of all visible fat and cut each in half horizontally, making 2 filets from each breast.
Combine Panko and Romano cheese in a bowl. Put flour into another bowl and mix the egg and water in yet another bowl until well blended.
Heat a large non-stick pan over medium-high heat and add several tablespoons of oil to the pan. When the oil ''shimmers,'' it is ready for the chicken. Oil that is not hot enough will absorb into the chicken and oil that is too hot will smoke.
Working quickly, coat each piece of chicken in flour — shaking off excess, and then in egg wash and lastly in Panko and Romano coating. Make sure there are no bare spots on each breast.
Fry each coated filet in the heated oil until golden brown, turning once during cooking — 5 minutes on each side.
Drain well on paper toweling and serve immediately with warm sauce.