Chicken Frico with Gremolata
['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.
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