:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Wr0qowjMeJ7kr4J2GmqF/f87b8945dc86c8dfa3e93dbe0ac8b7.png "Cotolette di pollo - Italian Chicken Cutlets")
Cotolette di pollo - Italian Chicken Cutlets
Cotolette di Pollo is an Italian classic featuring breaded and pan-fried chicken cutlets. These crispy and flavorful cutlets are quick and easy to prepare, making them an ideal meal option. Serve them with a side of pasta or a fresh salad for a complete dinner.
Ingredients
- 4 chicken breasts
- 1 Cup all-purpose flour
- 3 large eggs
- 1 Cup breadcrumbs
- 1⁄2 Cup parmesan
- 1 teaspoon dried oregano
- 1⁄2 tablespoon garlic powder
- salt and pepper to taste
- Olive, for frying
- lemon wedges for serving
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Directions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch thick.
Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt and pepper.
Dredge chicken in the flour, then egg, then breadcrumbs, shaking off any drip.
Heat oil in a large skillet. Carefully place the coated chicken in.
Fry until golden and cooked through, approximately 3-4 minutes per side.
Transfer the chicken cutlets to a paper towel-lined plate to remove excess oil. Repeat the frying process with the remaining cutlets.
Serve the Cotolette di Pollo hot, with fresh lemon juice. They pair well with spaghetti marinara, a side salad, or roasted vegetables.
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TammersCotolette di pollo - Italian Chicken Cutlets
Cotolette di Pollo is an Italian classic featuring breaded and pan-fried chicken cutlets. These crispy and flavorful cutlets are quick and easy to prepare, making them an ideal meal option. Serve them with a side of pasta or a fresh salad for a complete dinner.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch thick.
Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt and pepper.
Dredge chicken in the flour, then egg, then breadcrumbs, shaking off any drip.
Heat oil in a large skillet. Carefully place the coated chicken in.
Fry until golden and cooked through, approximately 3-4 minutes per side.
Transfer the chicken cutlets to a paper towel-lined plate to remove excess oil. Repeat the frying process with the remaining cutlets.
Serve the Cotolette di Pollo hot, with fresh lemon juice. They pair well with spaghetti marinara, a side salad, or roasted vegetables.
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