Serves:
About the Recipe
This chicken cutlet recipe, a family favorite, is a delicious alternative to the traditional Sicilian veal. Coated in just olive oil and breadcrumbs (gluten free panko for extra crispiness), it's a hit with kids and adults alike. Serve it with plenty of lemon wedges on the side, topped with a simple arugula salad dressed with olive oil, lemon juice, shaved parmesan and crispy croutons, creamy mashed potatoes, pasta, or a big Italian salad. It's also fantastic in sandwiches.
Ingredients
4 medium skinless, boneless chicken breasts, cut horizontally in half (width wise), then pounded out to a
        uniform thickness of about ½ inch.
2-3 tsp. PGS (Pasta Girl Seasoning) or salt and freshly ground black pepper to taste
1/3 cup of olive oil
½-3/4 cups Italian seasoned breadcrumbs (see below)
Lemon slices for serving
Seasoned Breadcrumbs or Panko
1 cup plain breadcrumbs or Panko
¼ cup Parmigiano Reggiano cheese, grated
2 Tbsp. chopped fresh parsley or 1 Tbsp. dried
2 Tbsp. chopped fresh sweet basil
1 tsp. of PGS (Pastagirl Seasoning) or ¼ tsp. garlic powder,
1/2 tsp. salt and ½ tsp. freshly ground black pepper
Preparation
Preheat oven to 350 degrees or prepare outside grill.
Place seasoned breadcrumbs in a shallow dish and the olive oil in another shallow dish.
Season chicken cutlets with PGS or salt and pepper.
Using tongs dip the chicken in olive oil, then in the breadcrumb mixture. Pat on both sides to coat well.
Place chicken on a lined baking sheet and cook in oven for 10 minutes per side, or grill on an outdoor grill for 3 minutes per side, until internal temperature reaches 145 degrees.