Cotoletta di Pollo alla Milanese (Italian Chicken Cutlet)
Cotoletta di pollo is a mouthwatering and easy Italian recipe. Learn how to make a juicy chicken cutlet with a perfectly crispy crust.
Ingredients
- 1 large chicken breast
- 1 cup flour
- 3 eggs
- 2 cups bread crumbs or panko breadcrumbs
- Salt and pepper to taste
- 2 cups frying oil
- 1 tbsp butter
Instructions
- With a sharp knife, slice chicken breast into thin cutlets. Using a meat tenderizer, tenderize each cutlet until they are ¼ of an inch thin. Making them too thin may result in a dry cutlet, and leaving them too thick may result in uneven cooking.
- Create your assembly line by adding flour to a bowl and mix in salt and pepper, then set aside. In a separate bowl, whisk the eggs and mix in salt and pepper then set aside. In a separate bowl, add the breadcrumbs and mix in salt and pepper then set aside.
- Start by coating the chicken in the flour mixture until it's evenly coated, then dredge into the egg mixture (allowing any excess egg to drip off), then coat the chicken in the breadcrumb mixture, turning the cutlet over to make sure all sides are coated. Repeat for each cutlet then set aside.
- In a large pan over low to medium heat, add the frying oil and butter.
- Once the oil is hot, place the cutlets in the pan and cook on both sides until golden brown. Remove from pan and place onto a paper towel lined plate to absorb any excess oil. Enjoy!
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