1.5 pounds chicken breast
1 cup flour
1 teaspoon salt
½ teaspoon ground pepper
2 1/12 cups panko breadcrumbs
¾ cup parmesan cheese, grated thinly
2 eggs, beaten
3 Tablespoons Pompeian Light Taste Olive Oil
Lemon wedges, for serving
- Prepare three shallow bowls, one with flour mixed with salt and pepper, one with the beaten eggs, and one with the breadcrumbs and parmesan cheese mixed together.
- Cut each chicken breast in half crosswise (to make two thinner breasts). Then place chicken breasts one by one into a ziplock bag, then with the back of a rolling pin, flatten the chicken to about ¼ of an inch.
- One at a time, dip the chicken cutlets first into the flour mixture, then the eggs, then the breadcrumbs, making sure to coat every side well each time.
- In a cast iron skillet over medium heat, add two Tablespoons of olive oil. Fry the prepared cutlets until golden brown, about 3 minutes on each side. Add more olive oil as necessary.