Chicken Cotoletta

As I have previously mentioned, I have been on a chicken overload as of late.  We are trying to do less red meat...seafood just gets too expensive every week....and also trying to cut back on the pasta as an entire meal...so there you have it, as they say, "winner, winner, chicken dinner!"

This one is actually so great!  Super simple to knock out on a weeknight after work and oh so yummy!  That squeeze of lemon at the end when you pull them right out of the skillet, just takes this dish to a different level.  I know what you're thinking..."easy, peasy, lemon squeezy!"  Yes, you are absolutely correct!  Enjoy.

Chicken Cotoletta

Courtesy of Anna O'Halloran and Tasty.com

1 lb boneless, skinless chicken breasts

1/2 cup all-purpose flour

3 large eggs

2 cups bread crumbs

2 Tbl fresh, flat-leaf parsley, chopped

1 clove garlic, minced

2 Tbl milk

kosher salt, to taste

black pepper, to taste

1/2 cup grated Parmesan cheese

2 Tbl unsalted butter

olive oil, for frying

lemon wedges, for serving

Slice the chicken breast in half lengthwise to create thinner cutlets.  Using the rigid side of a meat mallet, pound the chicken until 1/4-inch thick.

Add the flour, eggs, and bread crumbs to 3 separate, shallow bowls.

To the dish with 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 skillet over medium heat.  Add enough olive oil to come 1/4 inch up the side 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.  Paired this dish with grilled zucchini slices.

One Year Ago: Cowboy Beans

Two Years Ago: No Post 

Three Years Ago: Surprise Quiche

Four Years Ago: Biscuits and Gravy Breakfast Bake

Five Years Ago: Cherry-Cheese Galette

Six Years Ago: Pasta E Fagioli Soup