Chicken Cutlets (cotolette di pollo)


-boneless skinless chicken breasts


-1 egg

-butter or oil for frying


Lay the chicken out on a cutting board. Hold your knife parallel to the cutting board and slice the chicken breast into different slices. Lay the slices between two sheets of plastic wrap and pound out with a meat mallet to make them thinner.

In a bowl, beat the egg and then dip the chicken slices (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

In a large skillet, heat the oil or melt the butter.

Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes.

Drain chicken on paper towels; season with salt.

Greta Scacchi



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