1 month ago
4
Think of this as Italy’s sophisticated answer to the wiener schnitzel: best enjoyed simply with a generous squeeze of lemon.
This is the chicken variation on Milan’s famous cotoletta, usually made with veal, and is Italy’s answer to the wiener schnitzel. No need to turn it into a parma; it’s delicious just with a squeeze of lemon.
Ingredients
2 chicken breasts
salt and black pepper, to season
1 cup plain flour
3 eggs, beaten
2 cups sourdough breadcrumbs
1 tsp chicken stock powder
½ cup olive oil
¼ cup clarified butter (ghee)
lemon wedges, to serve
Method
Step 1
Cut the chicken breasts in half horizontally and pound each half to about 5mm thickness using a meat mallet or rolling pin. Season the chicken well with salt and pepper.
Step 2
Place the flour, eggs and breadcrumbs in separate trays or plates. Season each with salt and pepper. Mix the chicken stock powder into the flour. Dredge the chicken in the flour mixture, then the egg, and finally in the breadcrumbs, pressing the breadcrumbs onto the chicken.
Step 3
Heat the olive oil and clarified butter in a deep frying pan over medium heat to about 175C. Fry each cotoletta for about 3 minutes on each side until golden and cooked through. Drain on a wire rack. Season one last time with salt and pepper and serve with a wedge of lemon.
Adam’s tip: Pound the chicken fillet to about half the size you want it to end up being. Half a centimetre in thickness is more like a centimetre once the meat’s muscle fibres contract and thicken during cooking.
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