Place chicken cutlets between two sheets of wax paper. Using a meat tenderizer, pound the chicken until it's roughly an ⅛ of an inch thick. Set aside.
4 chicken cutlets
In a large bowl, whisk the breadcrumbs, cheese, and salt together. Pour the flour in a separate bowl and the place the eggs in another. Dredge the chicken in the flour, then dip it in the eggs, then roll it in the breadcrumb mixture. Place the breaded chicken pieces on a large plate and set aside.
1 cup all purpose flour
In a large skillet, heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the chicken to the pan and fry until golden on one side, about 2-3 minutes. Flip the chicken and repeat on the other side. Transfer the chicken to a plate lined with paper towel to drain. Pop the plate in a 150° F oven to keep warm.
3 tablespoons olive oil
Bring a large pot of water to a boil and salt liberally. Add the pappardelle and cook according to the package's directions. Drain the pasta and toss in a little oil. Be sure to reserve 1/4 cup of the pasta water from the pot.
1 250 g/9 oz package pappardelle
While the pasta is cooking, wipe out the skillet and add the remaining olive oil. Heat the oil over medium heat until shimmering. Add the mushrooms and reduce the heat. Season the mushrooms with a generous pinch of salt and leave them to sweat in the pan for 10 minutes, stirring occasionally. Stir in the zucchini, green beans, and garlic. Increase the heat and sauté until the greens are just tender - about 2-3 minutes.
4 cloves garlic, 1 cup cremini mushrooms, 1 cup green beans, 1 zucchini
Transfer the veggies to a bowl and deglaze the pan with the white wine. Add the butter, lemon juice, and capers to the pan and bring to a simmer. Add the veggies back to pan and stir in the pappardelle. Toss to coat. Add the pasta water and cook until the sauce begins to thicken, about 1-2 minutes.
½ cup white wine, 4 tablespoons butter, Juice of 1 lemon, 2 tablespoons capers, ¼ cup pasta water
Spoon the pasta onto four plates and top with a piece of chicken piccata. Pour any extra sauce from the pan over the chicken and serve immediately with shredded Grana Padano and a sprinkling of fresh parsley.
¼ cup Italian parsley, ¼ cup Grana Padano