Cotoletta
A weekly request and staple in my household and always a favourite. Mum, the Cotoletta master, would make an egg-garlic mixture and then coat with breadcrumbs, deep-frying until golden brown for the ultimate crunchy memory bite!
Ingredients 9
2 chicken breasts, butterflied and beaten until flat
salt, to taste
1 cup parmigiano cheese, grated
2 eggs, beaten
2 cloves garlic, minced
1 cup breadcrumbs
1 cup panko crumbs
2 tbsp continental parsley, chopped
light olive oil, light-tasting, for deep frying
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Method 5
Butterfly the or tenderloin fillet and beat until flat.
Salt each fillet.
Beat with 2 cloves of in the mixture.
Dip the in the until coated with the cheese then into the mixture and then the crumb mixture. No Parmesan in the crumb only salt and .
Deep fry until golden brown - I use a light taste olive oil.
Anna Simon's tips
My mum's tip for the perfect Cotoletta: first dip the chicken in the cheese and then the egg and crumbs. Cheese burns quickly, so doing this will prevent the crumb from going too brown too quickly.
Helpful tips
What's the difference between using panko crumbs and regular breadcrumbs in this recipe?
How can I ensure that the chicken remains juicy when making Cotoletta?
What type of oil works best for deep-frying in this Cotoletta recipe?
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Notes
6
