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Easy Italian Chicken Cutlets - Cotoletta di Pollo recipe photo

Italian Chicken Cutlets - Cotoletta di Pollo

These Italian Chicken Cutlets are golden, crispy delights that impress at any dinner table!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Cutlets:
  • 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

Equipment

  • Large frying pan
  • Shallow Bowls
  • Meat mallet or rolling pin
  • Spatula
  • Plate lined with paper towels

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. In a large frying pan, heat the extra-virgin olive oil over medium heat, about 1/4 inch deep.
  5. Once the oil is hot, carefully add the breaded chicken cutlets. Fry them in batches if necessary, cooking for about 4-5 minutes on each side until golden brown and crispy.
  6. Transfer the cutlets to a plate lined with paper towels to absorb any excess oil. Squeeze fresh lemon juice over the top before serving.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
  • For a vegetarian version, substitute chicken with eggplant or zucchini slices.