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.

Ingredients

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

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Instructions

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.

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.