Chicken Cutlets with Grana Padano and Black Pepper

  • Serves

    serves 4

In partnership with

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
  • 34 cup finely ground breadcrumbs
  • 2 tsp. freshly ground black pepper
  • 1 tsp. dried oregano
  • 14 tsp. dried thyme
  • 14 tsp. garlic powder
  • 12 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


Step 1

In a medium bowl, combine the grated Grana Padano cheese, breadcrumbs, pepper, oregano, thyme, garlic powder, and kosher salt.

Step 2

In a separate medium bowl, whisk the eggs with 1 teaspoon water and a pinch of salt.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Serve the cutlets with your favorite vegetable side dish and lemon wedges for squeezing. Sprinkle with more grated cheese if desired.

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