Chicken Cotoletta Food

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

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!

CRISPY CHICKEN COSTOLETTA

Steps:

• For the chicken:.
• Preheat oven to 200°F.
• Zest two lemons. Bake zest for about 5 minutes until dry.
• On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
• Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
• Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
• Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
• Keep chicken warm in oven at 250°F.
• For the lemon sauce:.
• Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
• Add whipping cream and boil until reduced by one-third.
• Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
• Remove from heat and stir in butter until melted.
• Serve chicken with lemon sauce and mashed garlic potatoes.

COTOLETTA

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.

CHICKEN COTOLETTA

Steps:

• Take chicken breast and pound with a meat hammer into a very thin cutlet (1/2 inch). Pound lots of times with small pressure.
• Drench the cutlet in mixture of flour, pepper, salt, and a smidge of paprika.
• Melt some butter/oil in a pan. When it is super hot, drop in the floured filet and cook 3-5 minutes per side until brown.
• Once cooked, immediately transfer to a plate and start building on it. First, squeeze 1/4 lemon onto the filet. Then add a few slices of fresh mozzarella directly on the filet so it starts to melt.
• Pile on arugula, tomatoes, avocado, basil.
• Finish with a drizzle of extra virgin olive oil and balsamic vinegar and grind on fresh pepper and sea salt.