Parmigiano Chicken

4 chicken cutlets
3 tbsp - extra virgin olive oil
3 egg whites, lightly beaten
1 1/2 cups grated or shredded Parmigiano Reggiano cheese, divided
Salt and freshly ground black pepper

Pound out the chicken cutlets using a small heavy skillet or mallet until it's evenly thinned out. Place the chicken in a large skillet over medium high heat with about 2 tablespoons of oil. While that's heating up, set up two dishes on the counter. Fill one with the egg whites and the other with about a cup of the Parmigiano cheese. Sprinkle the chicken on both sides with salt and freshly ground black pepper, then dip them first in the egg white and then in the grated cheese.
Once all of the chicken is coated, cook them in the hot pan with olive oil until golden brown and cooked through, 3-4 minutes per side. Note- A way to pound out the chicken is to place the chicken into a large zipper bag with a small amount of water. Seal the bag, squeezing out as much air as you can, then pound them out thinly. Also, this is lovely over pasta.