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94% would make again

Chicken Cotoletta As Made By Anna O’Halloran

Tasty Team


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

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    Calories 865
    Fat 30g
    Carbs 82g
    Fiber 4g
    Sugar 6g
    Protein 59g

Estimated values based on one serving size.


  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!

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