1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs, lightly whisked to break yolks

3/4 cup freshly grated Parmesan cheese

4 chicken cutlets – see kitchen note

as needed, olive oil for cooking

Method:

1.   In a pie dish or rimmed plate, add flour, salt and pepper. Using a dinner fork, gently whisk to combine.

2.   In a second pie dish or rimmed plate, add eggs.

3.   In a third pie dish or rimmed plate, add Parmesan cheese.

4.   Dredge each chicken cutlet in this order: flour, eggs and lastly, Parmesan cheese.

5.   In a large skillet over medium – high, add olive oil and allow to heat, approximately 1 – 2 minutes. Add chicken cutlets and allow to cook without disturbing until golden brown in color, approximately 2 – 3 minutes. Flip and cook the second side until cooked through (internal temperature of 165ºF), approximately 4 – 6 additional minutes.

6.   Remove from heat and allow to rest for 5 minutes before serving.

Kitchen Note: Chicken cutlets can be found at most grocery stores and are 1/4 – 1/2 inch thick. If your local grocery store does not carry chicken cutlets, simply slice a thick chicken breast in half lengthways resulting in two 1/2-inch thick cutlets.  If using chicken that is thicker than 1/4-inch, keep in mind that cooking times will vary. Regardless, cook chicken until an inserted thermometer registers 165ºF.