Italian Chicken Cutlets (Cotolette di Pollo)
Crispy and crunchy Italian chicken cutlets make a fantastic quick meal option for both kids and grown-ups. Ready in less than 30 minutes!
Serving: 4 people
Calories: 259kcal
Ingredients
- 4 slices chicken breast, 1-inch thick
- 2 large eggs
- 85 g panko breadcrumbs
- 2 tablespoon 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 tablespoon extra-virgin olive oil
- 1 lemon, cut into wedges
Instructions
- Season the chicken with sea salt and black pepper on both sides. Flour the chicken slices on both sides and shake well to remove the flour in excess.
- Whisk the eggs in a shallow plate. In another shallow plate combine breadcrumbs, Parmesan cheese, parsley and garlic, and set aside. Dip each chicken breast slice in the whisked eggs, making sure it's well coated on both sides.
- Dip each chicken slice into the seasoned breadcrumbs, making sure it's fully coated on both side. Repeat the process if necessary. Place the prepared cutlet onto a plate and repeat the process with the remaining chicken slices.
- Heat a large pan with the olive oil, over medium heat. Place the cutlets into the pan and cook until the bottom is golden brown, about 4-5 minutes, then turn them onto the other side, turn the heat to low, and continue to cook for a further 5 minutes, until golden and brown on both sides.
- Remove the chicken cutlets from the pan and arrange them on a plate covered with kitchen paper, to absorb the oil in excess. Transfer them onto a serving plate, season with salt and pepper to taste, and serve with lemon wedges on the side.
Video
Notes
Baked Chicken Cutlets:
Place the prepared cutlets onto a hot baking tray covered with parchment paper. Brush them gently with olive oil, then bake them in a preheated conventional oven to 180C for 15 minutes, turning them halfway through cooking time.
How to store leftovers
- In the fridge: Transfer the chicken into an airtight container and store in the fridge for up to 2 days.
- In the freezer: Arrange the cooked chicken on a baking tray covered with parchment paper and store in the freezer for 30 minutes. Then transfer them into a ziplock bag or freezer-friendly container and store in the freezer for up to 1 month.
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Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 229mg | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.