Using the flat side of a meat hammer pound the turkey until ⅛ inch thick.

Combine the flour, ½ teaspoon salt and ½ teaspoon pepper in a medium bowl.

Place the eggs in a second medium bowl and lightly beat.

Place the seasoned bread crumbs in a third medium bowl.

Dredge the turkey in the flour and shake off any excess flour.

Dip the turkey into the eggs and then into the bread crumbs to coat.

Heat the oil in a large skillet over medium heat.

Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed.

Remove from the skillet and drain on paper towels.

Serve immediately or keep warm in a 200-degree oven.

In a saucepan heat 2 tablespoons oil.

Saute garlic and Romanesco for about 3 minutes or until garlic is tender.

Add 1 cup chicken broth, salt and pepper to taste and allow to simmer uncovered, for about 10 minutes, then remove from heat.

In another saucepan heat remaining oil, add onion and cook until tender, about 3 minutes.

Add rice and stir until rice is coated.

Add ½ cup chicken broth stirring constantly until absorbed

Add in romanesco and chicken broth, stirring until the liquid is absorbed.

Add remaining broth, ⅓ cup at a time, stirring constantly, continue to cook, uncovered, over medium-low heat until all of the liquid is absorbed.

Rice will be creamy and grains tender when done. (Total cooking time is about 20 minutes.)

Mix in the Romano cheese and drizzle with good olive oil before serving.