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94% would make again

Chicken Cotoletta As Made By Anna O’Halloran

Tasty Team
June 10, 2019
Chicken Cotoletta As Made By Anna O’Halloran

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

  1. 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.
  2. Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
  3. To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
  4. Add the Parmesan cheese to the bread crumbs and stir to combine.
  5. 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.
  6. 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.
  7. Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
  8. Enjoy!

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

  1. 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.
  2. Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
  3. To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
  4. Add the Parmesan cheese to the bread crumbs and stir to combine.
  5. 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.
  6. 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.
  7. Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
  8. Enjoy!
Chicken Cotoletta As Made By Anna O’Halloran

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