Name: Italian Chicken Cutlets - Cotoletta di Pollo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 slices chicken breast (1-inch thick); 2 large eggs; 85 g panko breadcrumbs; 2 tablespoons Parmigiano Reggiano cheese (finely grated); 1 tablespoon fresh parsley (finely minced); 1 clove garlic (finely grated); Sea salt and freshly cracked black pepper (to taste); 6 tablespoons extra-virgin olive oil; 1 whole lemon (cut into wedges)

Jump to Recipe Print Recipe

There’s something incredibly comforting about Italian Chicken Cutlets, also known as Cotoletta di Pollo. This dish transforms simple chicken breasts into golden, crispy delights that are perfect for any dinner table. The combination of panko breadcrumbs, Parmigiano Reggiano, and fresh herbs creates a flavor experience that is both satisfying and indulgent. Whether you’re serving it up for a family meal or a special occasion, these cutlets are sure to impress.

The beauty of this recipe lies not only in its deliciousness but also in its simplicity. With just a handful of ingredients and a straightforward method, you can whip up this Italian classic in no time. Let’s dive into the details of making these irresistible chicken cutlets!

Why This Recipe Is Reliable

This recipe for Italian Chicken Cutlets – Cotoletta di Pollo is reliable because it balances flavor and technique, ensuring a crispy exterior while keeping the chicken juicy and tender. The use of panko breadcrumbs gives the cutlets a light, airy texture that traditional breadcrumbs can’t match. Plus, the addition of fresh parsley and garlic elevates the flavor profile, making these cutlets a guaranteed hit.

What You’ll Gather

4 slices chicken breast, 1-inch thick
2 large eggs
85g panko breadcrumbs
2 tablespoons Parmigiano Reggiano cheese, finely grated
1 tablespoon fresh parsley, finely minced
1 garlic clove, finely grated
Sea salt and freshly cracked black pepper to taste
6 tablespoons extra-virgin olive oil
1 lemon, cut into wedges

Equipment Breakdown

Large frying pan: For frying the cutlets to perfection.
Shallow bowls: To hold the egg wash and breadcrumb mixture.
Meat mallet or rolling pin: To pound the chicken for even cooking.
Spatula: For flipping the cutlets with ease.
Plate lined with paper towels: To absorb excess oil after frying.

Make Italian Chicken Cutlets – Cotoletta di Pollo: A Simple Method

Step 1: Prepare the Chicken

Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about ½ inch. This ensures they cook evenly and remain tender.

Step 2: Set Up Your Breading Station

In one shallow bowl, beat the two large eggs and season with a pinch of sea salt and pepper. In another bowl, combine the panko breadcrumbs, finely grated Parmigiano Reggiano, minced parsley, and grated garlic. Mix well to ensure the flavors are evenly distributed.

Step 3: Bread the Chicken

Dip each piece of chicken into the egg wash, allowing any excess to drip off. Then, coat it in the panko breadcrumb mixture, pressing lightly to adhere the crumbs. Repeat the process for all chicken pieces, ensuring they are well-coated.

Step 4: Heat the Oil

In a large frying pan, heat the extra-virgin olive oil over medium heat. You’ll want enough oil to cover the bottom of the pan generously, about 1/4 inch deep.

Step 5: Fry the Cutlets

Once the oil is hot (you can test it by dropping in a breadcrumb; it should sizzle), carefully add the breaded chicken cutlets. Fry them in batches if necessary, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side until golden brown and crispy.

Step 6: Drain and Serve

Once cooked, transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Squeeze fresh lemon juice over the top before serving to enhance the flavors.

Vegan & Vegetarian Swaps

Substitute chicken with eggplant or zucchini slices for a vegetarian version.
Use a flaxseed meal or aquafaba mixture instead of eggs for a vegan alternative.
Replace panko breadcrumbs with a gluten-free alternative if necessary.
Omit the cheese or use a vegan cheese option to keep it plant-based.

Method to the Madness

The key to achieving perfect Italian Chicken Cutlets – Cotoletta di Pollo lies in the technique. The pounding of the chicken ensures even cooking and tenderness, while the double-dipping in egg wash and breadcrumbs creates that coveted crunch. The use of high-quality olive oil not only enhances flavor but also ensures the cutlets fry beautifully without burning. The balance of garlic, cheese, and parsley not only adds a savory touch but also a vibrant color to the dish.

Storage & Reheat Guide

If you have leftovers, store the Italian Chicken Cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Avoid microwaving as it can make the cutlets soggy.

Common Qs About Italian Chicken Cutlets – Cotoletta di Pollo

Can I use regular breadcrumbs instead of panko?

While regular breadcrumbs can be used, panko breadcrumbs provide a lighter, crispier texture that is characteristic of authentic Cotoletta di Pollo. If you can, opt for panko for the best results.

What can I serve with Italian Chicken Cutlets?

These cutlets pair well with a side of pasta, a fresh salad, or even some roasted vegetables. A lemony arugula salad complements the dish beautifully!

Can I freeze the breaded cutlets before frying?

Absolutely! You can freeze the breaded cutlets on a baking sheet, then transfer them to a freezer bag once frozen. Fry them directly from the freezer, adding a few extra minutes to the cooking time.

What’s the best way to ensure the chicken stays juicy?

Pounding the chicken to an even thickness is crucial, as well as not overcooking them during the frying process. Once golden brown, remove them from the heat immediately to keep them juicy inside.

Serve with These

Make It Tonight

Now that you have everything you need to create your own Italian Chicken Cutlets – Cotoletta di Pollo, it’s time to get cooking! With its simple steps and delightful flavors, this dish is perfect for weeknight dinners or weekend gatherings. The crispy texture combined with the savory flavors will have everyone coming back for seconds. So gather your ingredients, put on your apron, and let’s make some magic in the kitchen!