Chicken Romano

NOTE: This recipe was adjusted because there are only two of us.’

 .**Green beans and leftover pasta as our side dishes.

• 4 chicken cutlets (about 1 1/2 pounds)

• 1 teaspoon kosher salt, plus more as needed

• 1 teaspoon freshly ground black pepper, divided, plus more as needed

• 1/4 cup all-purpose flour

• 3 large eggs

• 1 1/2 cups Italian-style breadcrumbs

• 3/4 cup grated Pecorino Romano cheese

• 1 teaspoon garlic powder

• Olive oil, for frying

Prepare the chicken: 

Using a meat mallet, rolling pin, or heavy skillet, pound the chicken to a 1/4-inch thickness and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the flour over the chicken and turn to coat, shaking off any excess.

Bread the chicken: 

In a shallow bowl, whisk the eggs until blended and season with a pinch each salt and pepper. In another shallow bowl, combine the breadcrumbs, cheese, garlic powder, and 1/2 teaspoon pepper. Dip each cutlet in the egg mixture, allowing the excess egg to drip off, then add to the breadcrumb mixture, pressing so the crumbs adhere.

Pan fry the chicken: 

In a large heavy skillet, add 1/4 inch of oil. Heat over medium-high until the oil is shimmering. Working in batches to avoid crowding, add cutlets to the skillet and cook until golden brown and just cooked through, 2 to 3 minutes per side. Reduce the heat if the chicken is browning too quickly. The chicken is done when it registers 165°F in the thickest part and is opaque and no longer pink when you slice into the center.

Adapted from Simply recipes