Chicken Reggiano (Parmigiano Crusted)

2 boneless, skinless chicken breasts
pinch of salt
1/4 cup all-purpose flour
1 egg, lightly beaten (or 2 egg whites, if you're trying to be virtuous)
1 and 1/2 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup olive or canola oil

Place the egg, flour and cheese into 3 separate small, shallow bowls. Cut each chicken breast into two pieces. Gently pound each piece of chicken with the flat side of a mallet until it is a uniform thickness. Sprinkle salt lightly over each of the (now 4) pieces. One at a time, dredge each piece of chicken in the flour until lightly coated, then in the egg until it's covered and then, lastly, into the cheese, patting the cheese gently into the chicken until thoroughly coated. Set aside on a plate.

Heat the oil in a large, flat-bottomed pan over medium to medium-high heat. Add the chicken breasts and cook until completely browned. Turn over and cook on the other side until cheese has crusted and chicken is cooked through. BEWARE: This chicken has a tendency to stick pretty badly to the bottom of the pan. Make sure that you have a good layer of oil and that the pan is hot enough. Be patient as you try to turn it: the cheese will stick when it first starts to cook and melt, but as it crusts over and gets more done, it will start to release.

I served this over a bed of sauteed spinach, with some buttered, herbed (mixed in Italian seasoning) brown rice on the side.

This was a BIG hit with all of us and will definitely earn a place in the regular rotation.