Cotolette di Pollo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Bread Crumb Mixture:
¾ cup plain breadcrumbs
¼ cup grated Parmesan cheese
1/4 teaspoon dried basil
1/3 teaspoon garlic powder
1/3 teaspoon black pepper
¼ teaspoon salt.
Chicken Cutlets:
1-pound, boneless, skinless chicken breast cutlets or 3 skinless, boneless chicken breasts
2 extra-large eggs
¼ teaspoon salt
¼ teaspoon black pepper
1 cup of vegetable oil
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Directions: |
Directions:- Grate cheese and mix the breadcrumb ingredients.
- Cut the chicken into pieces that are about ¼ inch thick.
- Crack two eggs and season with salt and pepper.
- Set up an assembly line with chicken, eggs, bread crumb mixture, and a clean platter.
- Dip each cutlet in egg and breadcrumbs.
- Cook chicken in a pan on medium-high, cooking in batches.
- Transfer the cooked chicken to a clean platter and cover loosely with foil.
If the oil turns dark after cooking the first batch, add more oil for the next batch.
Continue cooking the rest of the cutlets.
Store leftovers in the refrigerator for 3–4 days for sandwiches. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Italian chicken cutlets are a delectable dish that will delight your taste buds. These tender, juicy pieces of chicken are coated in a crispy breadcrumb and parmesan cheese mixture, then pan-fried to golden perfection. The flavors of garlic, herbs, and lemon zest infuse every bite, creating a mouthwatering experience that is both comforting and satisfying. Whether served on its own as a main dish or sliced up and added to a salad or sandwich, Italian chicken cutlets are sure to become a favorite in your household. Buon appetito!
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