A lighter, crispier take on the breaded cutlet. Chicken breast is pounded thin, coated in parmesan-spiked breadcrumbs, and pan-fried. Often served topped with a fresh arugula and cherry tomato salad.
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Slice chicken breasts horizontally (butterfly) to create 4 cutlets, then pound them to 1/4 inch thickness
Mix breadcrumbs with grated parmesan cheese, lemon , salt, and pepper in a shallow bowl
Set up dredging: all purpose flour, Beaten Eggs, and the Cheesy Breadcrumbs
Coat each chicken cutlet: flour -> egg -> crumbs, pressing crumbs to adhere
Heat olive_oil in a large skillet over medium-high heat until shimmering
Fry chicken cutlets for 3-4 minutes per side until golden and crispy
Drain on paper towels and toss arugula/cherry tomatoes with lemon juice and olive oil
Serve the hot chicken topped with the fresh cold salad
