Make your chicken cutlets are room temperature and patted dry. Season both sides of the chicken with dried rosemary, garlic powder, paprika, onion powder, and celery salt. Set it aside.

In a 9x13 baking dish add in the cream of celery soup, white wine (save a 2-3 tbsp of the white wine for the top), and salt & cracked black pepper. Whisk that together until combined. Then add in the onion slices and minced garlic. Give that another whisk so everything is combined.

Place the seasoned chicken cutlets in the baking dish and add 1 tbsp of sour cream on each piece (I used 4 chicken cutlets, so I used 4 tbsp total of sour cream). Rub the sour cream into a thin layer on the top of the chicken. Then, shake the pecorino romano over the top and sprinkle over the reserved 2-3 tbsp of white wine. Lastly, shake the italian bread crumbs all over the top.

Cover the baking dish with aluminum foil and bake at 350°F for 1 hour. Once it's done, uncover the baking dish, and set the oven to broil. Let that broil for a few minutes just until the top gets golden. Serve over mashed potatoes or rice. Enjoy!