Best Chicken Cotoletta As Made By Anna Ohalloran Recipe By Tasty Recipes

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COTOLETTA



Cotoletta image

Make and share this Cotoletta recipe from Food.com.

Provided by heather.neely

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts or 4 veal cutlets
1 cup breadcrumbs
chopped parsley
2 garlic cloves, finely chopped
1 cup grated parmesan cheese
2 eggs
salt
pepper
olive oil

Steps:

  • -Slice chicken or veal into thinner cutlets.
  • -Mix bread crumbs, chopped parsely, garlic, parmesan cheese in bowl, salt and pepper in a bowl.
  • -Beat eggs together in another bowl.
  • -Coat meat with egg batter and then with the bread crumb mix.
  • -Fry in oil.

Nutrition Facts : Calories 502.8, Fat 24.5, SaturatedFat 9.3, Cholesterol 220.6, Sodium 706.5, Carbohydrate 21.1, Fiber 1.2, Sugar 2.1, Protein 46.7

CHICKEN CUTLETS RECIPE BY TASTY



Chicken Cutlets Recipe by Tasty image

They may be simple, but chicken cutlets will forever be one of our favorite options for versatile protein. Our recipe combines panko bread crumbs and Parmesan for a final coating that gets perfectly crispy-chewy when pan-fried. Serve the cutlets alongside roasted veggies, sliced atop salads, or between bread for a crispy chicken sandwich-the options are endless!

Provided by Tasty

Categories     Lunch

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 lb boneless skinless chicken breast
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour
2 large eggs
1 ½ cups panko breadcrumbs
1 cup finely grated parmesan cheese
¼ cup vegetable oil
¼ cup fresh parsley, for serving
lemon wedge, for serving

Steps:

  • On a cutting board, slice the chicken breasts in half horizontally, creating 2 cutlets. Place the cutlets, 1 at a time, in a large zip-top bag and use a meat mallet to pound to ¼-inch-thick. Transfer the chicken to a cutting board and pat dry with a paper towel. Season the chicken on both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, 1 teaspoon of salt, and 1 teaspoon of pepper. In another shallow bowl, beat the eggs. Add the panko and Parmesan to a third shallow bowl and whisk to combine.
  • Coat the chicken in the flour, shaking off any excess. Then, dip in the eggs, letting any excess drip off. Finally, coat in the panko-Parmesan mixture, making sure all sides are covered. Transfer the chicken to a clean cutting board.
  • Heat the vegetable oil in a large pan over medium-high heat until shimmering. Working in batches if needed to avoid overcrowding the pan, add the chicken and cook until golden brown and cooked through, 2-3 minutes per side.
  • Transfer the chicken to a paper towel-lined plate and season with salt. Garnish the chicken cutlets with the parsley and serve with lemon wedges for squeezing on top.
  • Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 47 grams, Fat 31 grams, Fiber 1 gram, Protein 46 grams, Sugar 2 grams

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

CHICKEN COTOLETTA AS MADE BY ANNA O'HALLORAN RECIPE BY TASTY



Chicken Cotoletta As Made By Anna O'Halloran Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, all-purpose flour, large eggs, bread crumbs, fresh flat-leaf parsley, garlic, milk, kosher salt, black pepper, grated parmesan cheese, unsalted butter, olive oil, lemon wedge

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb boneless, skinless chicken breast
½ cup all-purpose flour
3 large eggs
2 cups bread crumbs
2 tablespoons fresh flat-leaf parsley, chopped
1 clove garlic, minced
2 tablespoons milk
kosher salt, to taste
black pepper, to taste
½ cup grated parmesan cheese
2 tablespoons unsalted butter
olive oil, for frying
lemon wedge, for serving

Steps:

  • Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) thick.
  • Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
  • To the dish with the 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 saucepan over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides 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. The dish pairs well with pan-roasted potatoes and tomato salad.
  • Enjoy!

Nutrition Facts : Calories 852 calories, Carbohydrate 82 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 6 grams

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