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Chicken Cutlets (Cotolette di Pollo)

These chicken cutlets are crunchy, juicy, and full of flavor. This recipe comes directly from the bright green kitchen of my Italian mother-in-law, Lina. And it's one of Giuseppe and I's favorite things that she makes.

One of our favorite things about Lina is that she never tells us what she's making for lunch. We simply find out by the scent flowing out of her kitchen window. It's always something delicious. But we know it's going to be one of the best meals of the week when we smell these beauties frying in extra virgin olive oil.

How to make chicken cutlets

You likely have most of the ingredients already. You'll need: chicken breast, eggs, garlic, breadcrumbs, parmigiano reggiano, and lots of extra virgin olive oil for frying.

Cutlets should be thin

The most important part of this recipe is making sure the cutlets are hammered out very thin. The ideal thickness is between 1/4 inch and 1/8 inch. This allows the meat to cook quite quickly while still getting a really lovely golden brown crust. This leads to that satisfying crunch with every bite.

If you buy your poultry from a local butcher, they should off to hammer it out nice and thin for you. If you're buying whole breast from the grocery store or even cutlets that are a bit thicker, you can achieve the ideal thickness yourself.

For whole breast, slice the meat into strips about 1/2 inch thick and then hammer out with a mallet. If pieces become too wide, you can always cut them in half. Try to get the meat as uniformly thick as possible.

Olive oil temperature

We fry quite a bit and never use a thermometer. Instead, we check the heat by testing if pieces of breadcrumbs sizzle in the oil. If you want to use a thermometer to achieve the perfect temperature, go for it!

Soaking and breading

The poultry needs to rest in the eggs to become "piu saporito" (tastier), as Lina says. The eggs pick up the flavors from the garlic, and it all smells amazing.

Ways to serve

Honestly, the sky is the limit. We usually like to eat our chicken cutlets with a simple side of vegetables or salad. We like to make this EVOO based salad dressing with simple greens liek romaine or arugula. Or try this tomato salad.

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