Snappy Parmesan and Pepper Chicken Cutlets

from the Chicago Tribune

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup  freshly grated parmesan cheese
• 1⁄2 cup  finely minced fresh parsley
• 1 1⁄2 teaspoons  freshly grated pepper
• 1  lb boneless skinless chicken breast, each cut into two pieces
• 1  tablespoon olive oil
• 1  cup dry white wine

Directions

1. Mix together Parmesan, parsley and black pepper in a small bowl; set aside. Place chicken between sheets of plastic wrap or waxed paper; pound with rolling pin to 1/4 inch thickness. Remove plastic wrap; springke one side of each piece with 1/4 cup of the cheese mixture. Replace wrap. Press cheese mixture evenly and firmly onto chicken, remove wrap.
2. Heat olive oil in large skillet over medium high heat. Add cutlets, cheese side up; cook until chicken is browned, 1 1/2 minutes. Turn carefully; cook until browned and chicken is cooked through about 1 minute. Remove chicken to a platter. Add wine to skillet; cook, stirring, to reduce slightly, 1 minute. Serve chicken with pan juices. Or serve the pan juices over rice.