Directions

1. 1

   Pulse the rolled oats in a food processor until they resemble coarse breadcrumbs, about 5–10 pulses. Transfer to a shallow dish and mix with the grated Grana Padano cheese, chopped parsley, a pinch of kosher salt, and freshly ground black pepper.

2. 2

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound gently and evenly to about ¼-inch thickness. Season both sides lightly with kosher salt and freshly ground black pepper.

3. 3

   Working with one chicken breast at a time, press both sides firmly into the oat-Grana Padano mixture, coating generously and patting gently so the coating adheres.

4. 4

   Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

5. 5

   Carefully place the coated chicken cutlets into the hot oil without crowding. Cook for 6–7 minutes on the first side without moving them, until the coating is deep golden brown and crispy.

6. 6

   Flip the cutlets and cook for another 6–7 minutes on the second side, until golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.

7. 7

   Transfer the cooked cutlets to a paper-towel-lined plate to drain briefly. Serve each cutlet warm alongside a portion of lightly dressed salad greens.