Crispy Parmesan-Crusted Chicken

My teenage son found this recipe and made it for a family dinner.  His sister and her friends showed up at the right time and helped us eat it all.  It's a tasty weeknight dinner that is also worthy of company.  (I think Nicola's friends would agree.)  You can use the same technique with boneless pork chops.  Serve hot with a side of mashed potatoes and a salad.

Crispy Parmesan-Crusted Chicken
Adapted from a recipe from Fifteen Spatulas Blog
Serves 5-6

1.25 lbs chicken breasts
salt and pepper
1 1/4 cup shredded Parmesan cheese (use a microplane zester for better texture)
2 eggs
1 sprig fresh rosemary, minced
1 cup panko bread crumbs (use Ian's gluten-free panko for a gluten-free version)
olive oil, for frying

Lay the chicken breasts out on a cutting board and cut each one horizontally into 2 thin cutlets.  Place a piece of wax paper over each cutlet and pound with the flat bottom of a glass or a mallet until about 3/16" thick.  Season them generously on both sides with salt and pepper. Set aside.

Using three flat soup bowls, lay out the breading ingredients: zested Parmesan cheese in the first bowl beat the eggs in the second bowl and add the rosemary, and put panko bread crumbs in the third.

Heat a large non-stick skillet over medium heat while you bread the chicken. First dip each chicken cutlet into the Parmesan and shake off the excess, then dip into the egg mixture and let the excess drip off, then dip into the panko bread crumbs and shake off the excess again.  Set the cutlet on a clean plate and repeat with the other cutlets.

When the pan is nice and hot, add enough olive oil to coat the bottom of the pan, about 2-3 tbsp. Add 2 or 3 chicken cutlets to the hot oil (do not crowd), and cook for 3 minutes on each side, until golden and crispy. If the bread crumbs are browning too quickly, you can turn the heat down. Repeat with the remaining cutlets, and serve hot.