Cook your pasta as directed and set it aside. 

While your pasta is cooking, season the chicken with salt and pepper. 

Set out three large plates and one bowl. On the first plate, add the flour. In the bowl, whisk together the egg and 2 tablespoons of water. On the second plate, mix together the pecorino Romano, panko, salt, and pepper. Leave the third plate empty. That is where you will put the coated chicken. 

Coat a piece of chicken in the flour, then dip in it the egg wash (let any excess drip off), then coat it in the romano mixture. Set that piece of chicken aside, and repeat with the other chicken cutlets. 

Add enough neutral oil to a large skillet to coat the bottom of it with a thin layer of oil. Heat up the oil over medium heat. 

Place cutlets into the skillet. Don’t overcrowd. Work in batches if needed. Cook cutlets on each side for 3-4 minutes. Make sure the internal temperature reaches 165F.

Serve the chicken with pasta and marinara. Garnish the plate with more pecorino, and parsley.