Cotoletta Di Pollo Alla Milanese aka Italian Style Chicken Cutlet Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being lower in calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour increases fiber content, while cornstarch is cheaper and gluten-free.

Slice the chicken breast into as thin cutlets as possible using a sharp knife.

Cover the chicken with plastic wrap and tenderize it using the rigid part of a tenderizer until flat.

Whisk together 4 large eggs in a bowl and season with salt and black pepper.

Add the chicken to the egg mixture and mix well, then cover with plastic wrap and refrigerate for 15 to 20 minutes.

Remove the chicken from the fridge, uncover, and give it one last mix.

Coat each piece of chicken in herbed bread crumbs, ensuring every corner is covered.

Add vegetable oil and 1 tablespoon of butter to a pan over low heat.

Once the oil is hot, add the chicken cutlets to the pan.

Cook the cutlets until golden brown on one side, then flip them over.

Continue cooking over low heat to achieve a nice golden brown and crispy exterior.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens