94% would make again
Chicken Cotoletta As Made By Anna O’Halloran
Tender chicken cutlets are coated in a golden breadcrumb crust, creating a delightful crunch with every bite. Served alongside a fresh salad or a side of pasta, this chicken cotoletta is a true crowd-pleaser.
Tasty Team
May 05, 2023
Ingredients
for 4 servings
- 1 lb boneless, skinless chicken breast (455 g)
- ½ cup all-purpose flour (60 g)
- 3 large eggs
- 2 cups bread crumbs (230 g)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 clove garlic, minced
- 2 tablespoons milk
- kosher salt, to taste
- black pepper, to taste
- ½ cup grated parmesan cheese (55 g)
- 2 tablespoons unsalted butter
- olive oil, for frying
- lemon wedge, for serving
Nutrition Info
- Calories 854
- Fat 29g
- Carbs 83g
- Fiber 4g
- Sugar 6g
- Protein 58g
Estimated values based on one serving size.
Preparation
- Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) 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.
- Working 1 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 3-4 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.
- Enjoy!
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