1.5 pounds chicken breast

1 cup flour

1 teaspoon salt

½ teaspoon ground pepper

2 ½ cups panko breadcrumbs

¾ cup parmesan cheese, grated thinly

2 eggs, beaten

3 Tablespoons Pompeian Made Easy Fry Olive Oil

Lemon wedges, for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.