Chicken Cotoletta: Italian Schnitzel
These Italian-style chicken cutlets are coated in a Parmesan breadcrumb crust and pan-fried until crisp and golden. They're perfect for an elevated weeknight dinner.
Ingredients
- 500 g (1 lb) boneless, skinless chicken breasts pounded to 5mm (¼in) thick
- 5 g (1 tsp) salt divided
- 120 g (1 cup) breadcrumbs
- 50 g (½ cup) parmesan cheese grated
- 1 tbsp flat-leaf parsley finely minced
- ½ tsp garlic powder
- ¼ tsp black pepper
- 50 g (⅓ cup) plain (all-purpose) flour
- 2 eggs beaten
- 120 ml (½ cup) neutral oil for frying, plus more if needed
Instructions
- Pat the chicken dry with paper towels. Season both sides with half of the salt. Set aside for at least 10 minutes.
- Meanwhile, add the breadcrumbs to a wide, shallow dish (such as a pie dish). Add the remaining salt, parmesan cheese, parsley, garlic powder and black pepper. Whisk to combine.
- In separate shallow dishes, add the flour and the eggs. Working one piece of chicken at a time, dredge it in the flour, ensuring that it is fully coated, and shake of any excess. Then, dip the cutlet in the egg, allowing the excess to drip off. Finally, coat the chicken in the breadcrumb mixture, ensuring that it is completely covered. Set aside on a tray or plate and repeat with the other cutlets. Allow the cutlets to rest, once crumbed, for at least 10 minutes.
- Meanwhile, add 60ml (¼ cup) of the oil to a large skillet (I like using cast iron) and set it over medium heat. Once the crumbed chicken has rested and the oil is shimmering, add the chicken cutlets, working in batches. Cook until crisp and golden on one side, about 5 minutes, before flipping and cooking on the other side, a further 5 minutes. Remove from the pan and repeat with the remaining cutlets, adding more oil as needed. Serve.
Nutrition
Calories: 389kcal | Carbohydrates: 32g | Protein: 39g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 170mg | Sodium: 1082mg | Potassium: 588mg | Fiber: 2g | Sugar: 2g | Vitamin A: 339IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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