Chicken Cotoletta Recipes

CHICKEN COTOLETTA AS MADE BY ANNA O'HALLORAN RECIPE BY TASTY

Steps:

• Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) thick.
• Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
• To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
• Add the Parmesan cheese to the bread crumbs and stir to combine.
• Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
• Melt the butter in a large saucepan over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
• Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
• Enjoy!

CRISPY CHICKEN COSTOLETTA

Steps:

• For the chicken:.
• Preheat oven to 200°F.
• Zest two lemons. Bake zest for about 5 minutes until dry.
• On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
• Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
• Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
• Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
• Keep chicken warm in oven at 250°F.
• For the lemon sauce:.
• Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
• Add whipping cream and boil until reduced by one-third.
• Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
• Remove from heat and stir in butter until melted.
• Serve chicken with lemon sauce and mashed garlic potatoes.

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

COTOLETTA

Steps:

• -Slice chicken or veal into thinner cutlets.
• -Mix bread crumbs, chopped parsely, garlic, parmesan cheese in bowl, salt and pepper in a bowl.
• -Beat eggs together in another bowl.
• -Coat meat with egg batter and then with the bread crumb mix.
• -Fry in oil.