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Writer's pictureFrancesca Loomis

Cotolette di Pollo Impanate (Breaded Chicken Cutlets)

There are a few staples that my nonna would make when I was growing up in Italy (that I still ask for to this day), one of them being cotolette di pollo impanate (breaded chicken cutlets).


I've never quite been able to make them in the US like my nonna did but I've come pretty close, and this is the recipe that I follow.


This pairs really well with my Greek Orzo Salad, or a simple caprese salad. Growing up typically had them at lunch and as a "secondo".



Servings: 4


Ingredients:

2 chicken breasts (about 1-1.5 lb), cut in half lengthwise

2 eggs

1/4-1/2 cup flour

1/2-1 cup bread crumbs (I prefer plain)

Salt and pepper, to taste

Olive oil


Directions:

Whisk your eggs with salt and pepper in a medium bowl. Prepare your flour and bread crumbs on separate plates, big enough to fit a cutlet. I start with 1/4 cup and 1/2 cup respectively and add more as needed so I do not waste. Dry your cutlet with a paper towel, then lightly hammer so that the cutlet is evenly thick (optional, I don't always do this). Drench your cutlet in the egg mixture until it is coated on both sides, then move it to the plate with flour so that it is covered on both sides, put it back in your egg mixture, and finally cover both sides with bread crumbs. Set aside on a plate and repeat with the remaining 3 cutlets. Heat 1 tbsp of olive oil in a frying pan (I use a cast iron when available) on medium high. When the oil is hot, place 2 cutlets in your pan and cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes. It should take long for the chicken to cook since it is thin. Place your cooked cutlets on a plate lined with paper towel to catch any of the excess oil. Repeat with remaining 2 cutlets, adding more oil as necessary.


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