Chicken Cutlets

Chicken Breats - 4, (about 2 lb.)

AP Flour - 1 cup

Salt and Pepper

Garlic powder - 2 tsp

Onion powder - 2 tsp

Red pepper flakes - 1 tsp

Egg - 3

Panko breadcrumbs - 2 1/2 cup

Pecorino-Romano - 1/2 cup grated

Butter - 1 stick

Olive oil - 1/2 cup

Lemon wedges, for serving

Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 F.

Cut the Chicken breasts in half lengthwise making 8 roughly equal pieces. Place one sheet of plastic wrap on a clean cutting board. Put one Chicken piece in the center of the plastic wrap and top with another sheet. Pound the Chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the Chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining Chicken.

Set up a standard breading station: mix AP Flour, Salt, Pepper, Garlic, Onion powder and Red pepper flakes in a shallow dish.

Beat the Eggs with 1 tbsp. Water in a second shallow dish.

Mix Panko, Pecorino-Romano, Salt, Pepper, Garlic, Onion powder, and Red pepper flakes in a third shallow dish.

Dredge one piece of Chicken in the Flour mixture, turning to coat evenly. Shake off any excess, then dip into the Egg mixture, turning to fully coat it on both sides. Let the excess Egg drip off, then press the Chicken firmly into the Breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the Chicken back to the baking sheet and repeat with the remaining Chicken pieces.

Line a clean baking sheet with a clean wire rack. Heat 2 tbsp. of the Butter and 2 tbsp. of the Olive oil in a large skillet over medium-low heat. Add 2 pieces of Chicken and cook until the breading is golden-brown and crisp and the Chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with Salt and hold in the oven at 200 F to keep warm. Wipe the skillet clean and repeat with the remaining Butter, Olive oil and Chicken.

Serve with Lemon wedges, if desired.