Kitchen Recipe Collection
Italian Cotoletta di Pollo (Chicken Cutlet)
The universally loved Italian chicken cutlet. Thinly pounded chicken breast, breaded in seasoned crumbs and pan-fried until golden and crispy.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- chicken breasts (boneless, skinless)
- eggs
- fine dry breadcrumbs
- parmesan cheese (grated, for breading)
- fresh parsley (finely chopped)
- garlic powder or finely minced garlic
- olive oil or clarified butter (for frying)
- salt and pepper
- lemon wedges
Equipment
- Meat mallet
- Large frying pan
Instructions
- 1
Slice and Pound
Slice the chicken breasts horizontally to make thinner cutlets. Place them between plastic wrap and pound gently until they are an even 1/4 inch thick.
- 2
Prepare Breading
In a shallow dish, mix the breadcrumbs with grated Parmesan, chopped parsley, garlic powder, salt, and pepper.
- 3
Prepare Eggs
In a separate dish, beat the eggs lightly with a fork and a tiny pinch of salt.
- 4
Bread the Chicken
Dip each chicken cutlet into the beaten egg, letting excess drip off, then press it firmly into the breadcrumb mixture, ensuring a thick, even coating.
- 5
Heat Oil
Heat a layer of olive oil (or a mix of oil and butter) in a large skillet over medium-high heat. The oil should shimmer but not smoke.
- 6
Fry
Carefully place the cutlets into the hot oil. Fry for 3-4 minutes on the first side until deep golden brown and crispy.
- 7
Flip
Flip carefully and fry for another 2-3 minutes. Thin cutlets cook very quickly.
- 8
Drain
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
- 9
Serve
Serve hot, sprinkled with flaky salt, with plenty of lemon wedges for squeezing over the top.
Cooking Tips
- Unlike the strict Milanese veal cutlet, chicken cutlets are often flavored with cheese and herbs in the breading.
- The oil must be hot enough before adding the chicken, or the breading will absorb the oil and become soggy.
Variations
- Pollo alla Parmigiana: Top the fried cutlet with tomato sauce, mozzarella, and parmesan, then bake until melted (an Italian-American classic).
Chef's Notes & Storage
- The ultimate crowd-pleaser and a staple of Italian family dinners.
Nutrition Estimate
420 calories · 38g protein · 18g carbs · 20g fat · 1g fiber per serving
