Best Cottelet Di Pollo Recipes

COTTELET DI POLLO

Steps:

• Make tomato sauce. Place clarified butter into a frypan and add the carrots, onion and garlic. Allow the vegetables to fry 2 minutes. Add the tomato paste and allow to cook until the tomato paste has deepened in color. Add the tomatoes, sugar and white wine. Season with salt, pepper and basil. Bring to a vigorous boil and allow to cook for 10 minutes. Strain through a fine sieve. Deglaze pan with a little white wine and add this to the strained sauce. Flatten chicken breasts and season with salt and pepper. Coat with Parmesan cheese and then paint with the egg and olive oil mixture. Place into the bread crumbs and coat both sides. Place enough olive oil into a large frypan to coat surface and add the chicken breasts. Cook 3 minutes on each side. Add the mushrooms, season with salt and pepper and add the lemon juice. Pour half the tomato sauce around the chicken and cover the breasts with the cheese slices. Cover the pan and allow the cheese to melt. When the cheese has melted scatter the finely chopped parsley over the chicken. Remove the chicken breasts to a serving dish. Add a little more tomato sauce to the pan, deglaze and then spoon the mushrooms and the sauce around the chicken.

CRISPY ITALIAN CHICKEN CUTLETS (COTOLETTE DI POLLO)

Steps:

• Wash and pat the chicken breast dry.
• Cut the breast into lengthwise pieces roughly 1/8 to 1/4 inches in thickness.
• Place 2 filets onto a piece of plastic wrap, and cover the filet with another piece of plastic wrap. Using a meat cleaver pound out the filet on both side until thinner. Place on a parchment-lined baking sheet. Continue this until all the filet have been pounded.
• Season both sides of the chicken with the seasonings.
• In a medium shallow bowl crack the two eggs in. Season with the seasonings and with a fork beat until well incorporated.
• In another medium shallow bowl pour in Italian style bread crumbs, and panko. With a clean dry fork toss and stir until well mixed.
• Take a couple of the seasoned cutlets and place into the egg was. Turn over so the cutlets are well coated with the egg wash.
• Pick up with a fork and let excess egg drip off back into the bowl. Place cutlets into the breadcrumb/panko mixture and using the fork you used to mix the bread crumbs cover the cutlet and press the coating into it by putting pressure on the cutlet with the fork.
• Pick it up and shake off any excess bread crumbs and place on a clean parchment-lined baking sheet. Continue this until all the cutlets are coated.
• In a medium frying pan drizzle in oil enough so that the oil will just come to the sides of the cutlet. Turn heat to a med to high heat and when oil is hot, place a few of the cutlets in dropping them in away from you.
• Fry for a couple of minutes or until golden, then turn over and do the same for this side about 2 minutes. Take out of pan and place on a paper towel lined baking sheet. Continue until all the cutlets are done.
• Pre-heat oven to 380 degrees F.
• Place the cutlets on a raised mesh basket baking pan.
• Place on middle rack of oven and bake for 10 minutes or until chicken reads 165 degrees F with a digital thermometer inserted into the middle of the cutlet.
• Take cutlets out of oven and serve on a platter.
• Squeeze some fresh lemon juice onto the cutlets and place a few lemon wedges on the platter.
• Ready to serve.