Chicken Cotoletta Recipe

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.