Ingredients
1
cup finely grated Parmigiano-Reggiano cheese
1/2
cup finely chopped Italian parsley
4
small garlic cloves, chopped
3/4
tsp freshly ground black pepper
12
(3- to 4-ounce) chicken or turkey cutlets, patted dry
Directions
1.
Preheat oven to 400°F. Sprinkle generous 2 tablespoons cheese on nonstick baking sheet; spread to 3 1/2-inch circle. Repeat with remaining cheese, spacing frico 1 inch apart. Bake until bubbly and golden, about 5 minutes. Remove from oven. Using metal spatula, loosen edges. Let stand 30 seconds. Transfer to platter. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.
2.
Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.
3.
Preheat broiler. Toss chicken and oil in large bowl; sprinkle with salt and pepper. Divide cutlets between 2 baking sheets. Broil 1 sheet until chicken is cooked through, about 5 minutes. Tent pan with foil; repeat with remaining cutlets.
4.
Place 1 cutlet on plate; sprinkle with 2 teaspoons gremolata. Top with another cutlet; sprinkle with 2 teaspoons gremolata. Top with frico. Repeat with remaining cutlets, gremolata, and frico.
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