Today I am over the top excited to share with you a recipe dear to my heart and one I crave time and again: Crispy Italian Chicken Cutlets (Cotolette di Pollo)! The coating super crispy and flavorful and the interior moist, juicy, and ever so tender! Come with me and let's make my childhood favorite together!
Song of the day: "Just Can't Get Enough" by Depeche Mode.
If there was a dish that stole my heart, it would be this one!
I remember the days I knew my mom would be doing cutlets. She usually did all the prep in the morning, and they would be sitting covered in the fridge ready to fry when the time came. So, after she finished work and my dad would be on his way home, dinner would be ready in a flash. More so, she knew I would be nagging her asking "are those cutlets ready yet?". To this day my taste buds have not forgotten the texture or flavor of these. Whether chicken, beef, or veal, the end result was always the same. Absolutely and gloriously delicious!
Crispy Chicken Cutlets (Cotolette di Pollo), this is what you will need
- 1 full medium to large chicken breast (I prefer organic free range, however use what you normally would)
- Italian-style bread crumbs
- Salt, pepper, garlic powder, onion powder, paprika
- Peanut oil or safflower oil for frying
The kitchen utensils needed are as follows:
- Meat clever
- Sharp fileting knife
- Cutting board
- A parchment-lined baking sheet for the chicken filets
- 2 medium bowls
- A medium frying pan
- A paper towel lined baking sheet
- Oven roasting pan lined with parchment
Time to get started on these cotolette di pollo!
The success of this dish really relies on how you season each ingredient. However, before even thinking of that, we need to filet the chicken which I washed and patted dry!
Prepping the egg wash and dredge:
- I grab a medium bowl and crack the eggs in. Season with salt, pepper, onion and garlic powder, and a pinch of paprika. Give it a good beating so seasoning and egg are well incorporated.
- In another bowl I mix the Italian bread crumbs with Panko and give it a good toss with a clean fork.
Cutting and pounding:
- Firstly, I cut the breast in lengthwise pieces roughly between ⅛ of an inch to ¼. I place as many filets on a piece of plastic wrap and cover them so both sides are wrapped. After, I pound them on both side with a meat clever, making them thinner and so tender. Then, place them on the parchment-lined baking sheet.
- Secondly we need to season both sides of the filets. Sprinkle with salt, pepper, onion and garlic powder, and a smidge of paprika.
Dipping and breading:
Here's the fun part. I used to love helping my mom coat the filets. Place a few of the seasoned filets into the egg, then grab them with the fork you used to beat the egg mixture and drop them into the bread crumb/panko mixture.
Don't use the same fork to help coat them have another fork for the breading. I totally cover the chicken filet with the breadcrumbs then press this mix into the filet so we have a nice covering of the surface of the chicken. Then I shake off the excess and place them in a clean parchment lined baking dish.
Continue this song and dance till all your filets are done. I made 11 cutlets, not all the same size as you can see.
Time to fry our Cotolette di Pollo
I use either peanut oil, or safflower oil to fry these bad boys. It has a higher burning point and will make these cutlets golden and crisp. This is how you do it.
- Pour your oil into the frying pan creating a shallow pool that will just come up the sides of the cutlet.
- When the oil is hot, I place the cutlets in letting them fall away from me to prevent me from getting splattered.
- About 1-2 minutes or until golden then I turn them over. Another couple of minutes and when that side is golden I lift them out of the pan letting any excess oil drip back into the pan then place them on a paper towel lined baking sheet. This will get the rest of that unwanted oil off. I continue this until all the cutlets are fried and resting on the baking sheet.
A little secret to make the best Crispy Chicken Cutlets (Cotolette di pollo)
I like my coating crisp but not burnt. How do I do this you ask, well, here is how it's done:
- Pre-heat the oven to 380 degrees F.
- Place the cutlets on a raised mesh baking sheet. It looks like a rectangular 2 inch deep frying basket with a baking sheet underneath.
- If you don't have one of these, just use a mesh cooling rack and place that on a baking sheet. We want to keep the cutlets off the pan so we have that heat moving all around. The end result, super tasty crispy!
If golden could speak it would say crispy tasty!
Take a look at the color on these Crispy Italian Chicken Cutlets (Cotolette di Pollo) They smell amazing. I can sense the spices in the coating and that familiar smell of frying! I just have to have a taste. They are hot, but I can't resist!
Food Glorious food!
Don't you just love when you bite into a cutlet and you hear this crunch?. That is what I am hearing right now. The flavor is amazing.
That coating is well seasoned and the panko offer such a lovely texture.
The chicken is also seasoned well and I can feel the juices running on my lips. So tasty, mind blowing!
I can't get enough of this Crispy Italian Chicken Cutlets (Cotolette di Pollo)!
I can't get enough and it is a good thing Nicoletta is here because these 11 cutlets could disappear quickly. Actually she stole a few bites too. This is a huge compliment because she really doesn't like chicken that much, however, I have definitely tantalized her taste buds. This is also a childhood memory for her.
Check out this panino recipe just in case you have some leftovers, lol!
Thank you so much for joining us in our kitchen and making this Crispy Italian Chicken Cutlets (Cotolette di Pollo)! It has been and absolute pleasure sharing this recipe with you! I am sure it will become a favorite if it is not already there for you!
- 1 medium to large chicken breast (I prefer organic free-range chicken)
- salt pepper, onion and garlic powder, paprika
- 2 eggs
- salt, pepper, onion and garlic powder, paprika
- 1 ¼ cups Italian style breadcrumbs
- ½ cup Panko
½ lemon cut into wedges
- Wash and pat the chicken breast dry.
- Cut the breast into lengthwise pieces roughly ⅛ to ¼ inches in thickness.
- Place 2 filets onto a piece of plastic wrap, and cover the filet with another piece of plastic wrap. Using a meat cleaver pound out the filet on both side until thinner. Place on a parchment-lined baking sheet. Continue this until all the filet have been pounded.
- Season both sides of the chicken with the seasonings.
- In a medium shallow bowl crack the two eggs in. Season with the seasonings and with a fork beat until well incorporated.
- In another medium shallow bowl pour in Italian style bread crumbs, and panko. With a clean dry fork toss and stir until well mixed.
Coating the cutlets:
- Take a couple of the seasoned cutlets and place into the egg was. Turn over so the cutlets are well coated with the egg wash.
- Pick up with a fork and let excess egg drip off back into the bowl. Place cutlets into the breadcrumb/panko mixture and using the fork you used to mix the bread crumbs cover the cutlet and press the coating into it by putting pressure on the cutlet with the fork.
- Pick it up and shake off any excess bread crumbs and place on a clean parchment-lined baking sheet. Continue this until all the cutlets are coated.
- In a medium frying pan drizzle in oil enough so that the oil will just come to the sides of the cutlet. Turn heat to a med to high heat and when oil is hot, place a few of the cutlets in dropping them in away from you.
- Fry for a couple of minutes or until golden, then turn over and do the same for this side about 2 minutes. Take out of pan and place on a paper towel lined baking sheet. Continue until all the cutlets are done.
- Pre-heat oven to 380 degrees F.
- Place the cutlets on a raised mesh basket baking pan.
- Place on middle rack of oven and bake for 10 minutes or until chicken reads 165 degrees F with a digital thermometer inserted into the middle of the cutlet.
- Take cutlets out of oven and serve on a platter.
- Squeeze some fresh lemon juice onto the cutlets and place a few lemon wedges on the platter.
- Ready to serve.
You can use beef, or veal also for these cutlets.
If you don't want to fry them, you can place them on a parchment lined baking sheet and bake them for about 20 minutes or until at 165 degrees F in temperature, and golden and crispy.
You can serve these with sautéed greens, salad, slaw, or baked rosemary and olive oil potatoes.
If by chance you have leftovers, and that would be a fat chance in my eyes, it goes well in a panino with fresh sliced tomatoes and fresh mozzarella
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: stovetop/baked
- Cuisine: Italian
Keywords: chicken cutlets, Italian food, cotolette di pollo, egg wash, Italian style breadcrumbs, pankpo, frying, Crispy, Italian comfort food,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.