Chicken Cutlets w/ Italian breadcrumbs

1lb Chicken breasts pounded to 1/3 in thin
Salt and Pepper to taste
2 TB Pecorino Romano Cheese
.5 cup Italian Seasoned Bread crumbs, dry, grated
2 TB flour
1 Egg, fresh, beaten
2 TB Canola Oil

Serve with a dipping sauce like ketchup or honey mustard or use as a base for Chicken Parmesan...or even just sliced on top of a salad.

Pound skinless boneless chicken to 1/3 in thick. Season with salt and pepper. Mix together cheese and breadcrumbs in a shallow plate/dish. Spread the flour on a plate. Arrange the breading ingredients in assembly-line fashion in this order: cutlets, flour, egg mixture, crumb mixture, empty plate. Working one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess.

Set a large skillet over medium-high heat and pour in enough olive oil to coat the bottom of the pan, about 2 tablespoons. Heat the oil for 2 to 3 minutes, then add the cutlets. (If your pan isn't large enough to cook 4 chicken breasts at once, cook them in batches rather than overcrowd the pan.) Fry each side for 2 1/2 to 3 minutes, turning once, until the chicken is browned and cooked through. (To test, make a small cut in the center of the meat; there shouldn't be any traces of pink.) Remove the cutlets from the heat and serve. Makes 4 servings

Serving Size: Makes 4 - 4oz portions

Number of Servings: 4

Recipe submitted by SparkPeople user AKAIMLESS.