Chicken Cutlets With Grana Padano and Black Pepper

Everyone will want seconds of this simple yet satisfying weeknight favorite.

Serves
4
Time
45 minutes

SAVEUR EDITORS

Updated on December 15, 2025

A combination of nutty Grana Padano cheese and spicy black pepper turns a classic favorite—chicken cutlets—into an even tastier dish. Serve the cutlets with a squeeze of lemon and your favorite vegetable side.

Ingredients

3 oz. finely grated Grana Padano cheese, plus more for serving (optional)
¾ cup fine breadcrumbs
2 tsp. freshly ground black pepper
1 tsp. dried oregano
¼ tsp. garlic powder
¼ tsp. dried thyme
Kosher salt
2 large eggs
2 boneless, skinless chicken breasts (about 1½ lb. total)
¼ cup plus 1 Tbsp. olive oil, divided
4 lemon wedges, for serving

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Instructions

Step 1

In a medium bowl, stir together the Grana Padano, breadcrumbs, black pepper, oregano, garlic powder, thyme, and ½ teaspoon of salt. In a second medium bowl, whisk the eggs with a pinch of salt and 1 teaspoon of water.

Step 2

Place a chicken breast between two large pieces of parchment or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to a ⅓-inch thickness. Repeat with the remaining breast. Cut the breasts in half to make four cutlets. Season lightly with salt on both sides. Dip each cutlet in the egg mixture until evenly coated, then dredge in the breadcrumb mixture, pressing to adhere.

Step 3

To a large nonstick skillet over medium-high heat, add 2 tablespoons plus 1½ teaspoons of the oil. When it’s hot and shimmering, add two of the cutlets and cook, turning once, until golden brown on the outside and cooked through, 8–10 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining oil and cutlets.

Step 4

Sprinkle the cutlets with more Grana Padano if desired and serve with the lemon wedges for squeezing.

In a medium bowl, stir together the Grana Padano, breadcrumbs, black pepper, oregano, garlic powder, thyme, and ½ teaspoon of salt. In a second medium bowl, whisk the eggs with a pinch of salt and 1 teaspoon of water.
Place a chicken breast between two large pieces of parchment or plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to a ⅓-inch thickness. Repeat with the remaining breast. Cut the breasts in half to make four cutlets. Season lightly with salt on both sides. Dip each cutlet in the egg mixture until evenly coated, then dredge in the breadcrumb mixture, pressing to adhere.
To a large nonstick skillet over medium-high heat, add 2 tablespoons plus 1½ teaspoons of the oil. When it’s hot and shimmering, add two of the cutlets and cook, turning once, until golden brown on the outside and cooked through, 8–10 minutes total. Transfer to a paper towel-lined plate. Repeat with the remaining oil and cutlets.
Sprinkle the cutlets with more Grana Padano if desired and serve with the lemon wedges for squeezing.