Chicken cutlets with fried shishito peppers

Ingredients:

• 8 thin chicken breast chops (about 700 g)
• 2 tablespoons unsalted butter
• 220 g shishito peppers (about 6 cups)
• 0.5 cup finely grated Parmesan + shaved Parmesan for serving
• 1 tsp freshly squeezed lemon juice + lemon wedges for serving
• 2 tbsp. l. olive oil
• Vegetable oil for frying

Preparation:

1. Preheat oven to grill mode, positioning the rack 10 cm from the heating element.
2. In a small saucepan over medium heat, melt the butter, swirling the pan occasionally, until light brown spots appear and the butter gives off a nutty aroma, about 5 minutes. Pour the butter into a large heatproof bowl, scraping up any brown specks from the bottom of the pan.
3. Place the shishito peppers in a single layer on a rimmed baking sheet. Grill the peppers, shaking the pan occasionally, until lightly blistered and just beginning to soften, 3-5 minutes. Transfer to a bowl with the brown butter. Add the grated Parmesan cheese, lemon juice, salt, and freshly ground black pepper, and toss lightly.
4. Spray a second rimmed baking sheet with olive oil. Arrange the chicken cutlets in a single layer. Season both sides with salt and black pepper. Drizzle the cutlets with 2 tablespoons of olive oil. Cook until cooked through, 3-4 minutes. Divide the chicken and peppers among four plates. Sprinkle with shaved Parmesan and serve with lemon wedges.