How To Make Chicken Cotoletta
Another chicken breast recipe pan-fried to a crisp, here’s the chicken cotoletta that are great meal options to pair with roasted potatoes or tomato salad
Slice the chicken breast in half lengthwise to create thinner cutlets.
Using the bumpy side of a meat mallet, pound the chicken until 1/4-inch thick.
Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
Add the Parmesan cheese to the bread crumbs and stir to combine.
One piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs.
Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
Melt the butter in a large saucepan over medium heat.
Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan.
Working in batches, fry the chicken until golden brown, about 3 to 4 minutes per side.
Add more oil as needed for subsequent batches.
Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
- Calories: 684.67kcal
- Fat: 31.52g
- Saturated Fat: 12.21g
- Trans Fat: 0.37g
- Monounsaturated Fat: 11.85g
- Polyunsaturated Fat: 4.85g
- Carbohydrates: 53.55g
- Fiber: 3.33g
- Sugar: 4.26g
- Protein: 44.38g
- Cholesterol: 240.73mg
- Sodium: 781.63mg
- Calcium: 374.24mg
- Potassium: 486.22mg
- Iron: 5.25mg
- Vitamin A: 185.99µg
- Vitamin C: 6.47mg
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