Start by setting up a breading area for the chicken. Have the seasoned flour in one plate, beaten eggs in a bowl and then combine the romano cheese and bread crumbs in another plate
Heat the oil and butter in a large skillet. Dredge each chicken slice first in flour
Then dip in egg wash
Then finely dredge in crumb cheese mixture
Add to hot oil and cook until golden on both sides and chicken is just cooked through, about 4 minutes, remmove to warm plate
Into skillet chicken was cooked add mushroons, shallots and garlic. Cover to help mushrooms realease their liquid, then uncover and cook until liquid is gone. Add broth , worcestershire sauce, dijon mustard, lemon, sait and pepper to taste and hot sauce and reduce by 1/2
Add sour cream and heat until hot, add parsley and basil
Serve sauce on plate with chicken on top, pass any extra sauce for adding. Don't add to much sauce on the chicken at serving or it will soften the crust
