A combination of grated Italian cheese and spicy black pepper turn classic chicken cutlet breading into a dish everyone will want seconds of. Serve cutlets with a squeeze of lemon and your favorite vegetable side.
- 3 oz. finely grated Grana Padano cheese
- 3⁄4 cup finely ground breadcrumbs
- 2 tsp. freshly ground black pepper
- 1 tsp. dried oregano
- 1⁄4 tsp. dried thyme
- 1⁄4 tsp. garlic powder
- 1⁄2 tsp. kosher salt, plus more to taste
- 2 eggs
- 2 boneless, skinless chicken breasts (about 1 ½ lb. total)
- 5 tbsp. olive oil
- 4 lemon wedges, for serving
- In a medium bowl, combine the grated Grana Padano cheese, breadcrumbs, pepper, oregano, thyme, garlic powder, and kosher salt.
- In a separate medium bowl, whisk the eggs with 1 teaspoon water and a pinch of salt.
- Place each chicken breast between 2 large sheets of plastic wrap. Using the flat side of a meat tenderizer or a small rolling pin, pound the cutlets out until they are 1⁄3-inch thick. Remove the plastic wrap, cut each breast in half (you should have 4 pieces total). Season the chicken pieces lightly with salt on both sides.
- Dredge each cutlet in the egg mixture, followed by the breadcrumb mixture, packing the crumbs on to any places where they fall away from the meat.
- In a large, nonstick skillet set over medium-high heat, heat half of the olive oil until the oil just begins to shimmer. Working 2 at a time, add the cutlets to the pan and cook, turning once, until golden-brown on the outside and the inside is cooked through, 8 to 10 minutes total. Transfer to a paper-towel-lined plate. Repeat with the remaining cutlets.
- Serve the cutlets with your favorite vegetable side dish and lemon wedges for squeezing. Sprinkle with more grated cheese if desired.