- 1 cup finely grated Parmigiano-Reggiano cheese
- 1/2 cup finely chopped Italian parsley
- 5 teaspoons grated lemon peel
- 4 small garlic cloves, chopped
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 12 (3- to 4-ounce) chicken or turkey cutlets, patted dry
- 3 tablespoons olive oil
- 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.
- Toss parsley and next 4 ingredients in medium bowl. Set gremolata aside.
- 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.
- 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.