Chicken Cotoletta Recipes

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CHICKEN MILANESE



Chicken Milanese image

I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.

Provided by Sherbear1

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

2 eggs
kosher salt to taste
ground black pepper to taste
¾ cup all-purpose flour
1 cup Italian seasoned bread crumbs
2 skinless, boneless chicken breast halves, thinly sliced
¼ cup vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
  • Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
  • Serve with lemon wedges.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g

VEAL MILANESE RECIPE | COTOLETTA ALLA MILANESE



Veal Milanese Recipe | Cotoletta alla Milanese image

Veal Milanese is one of the most famous dishes of traditional Italian cuisine. A delicious veal loin with bone, pink and tender, breaded in plenty of homemade breadcrumbs and fried in butter

Provided by Recipes from Italy

Categories     meat recipes

Time 25m

Yield 4

Number Of Ingredients 5

4 Veal cutlets with bone
2 medium eggs
200 g (1 1/3 cup) of bread crumbs
120 g (about 1/2 cup) of butter for frying
fine salt

Steps:

  • Whisk the eggs in a bowl with a fork and add a little bit of salt.
  • Dip the veal into the eggs one at a time, covering all the meat.
  • Bread the meat on both sides evenly pressing hard with your hands so that the breadcrumbs do not come off during cooking.
  • Fry the cutlets one at a time for about 5 minutes per side until golden and crispy.remove the excess butter on absorbent paper and season with salt.
  • Enjoy Veal Milanese hot with a few drops of lemon juice and a tomato and rocket salad.

Nutrition Facts : ServingSize 100 g, Calories 194 cal

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

CRISPY CHICKEN COSTOLETTA RECIPE - (3.9/5)



Crispy Chicken Costoletta Recipe - (3.9/5) image

Provided by Hortond

Number Of Ingredients 21

CHICKEN:
4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
2 lemons, zest of
1 1/2 cups plain breadcrumbs
2 tablespoons parmesan cheese, freshly grated (optional)
2 eggs, whisked
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
LEMON SAUCE:
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus
1 teaspoon fresh lemon juice
1/8 cup chicken stock
Kosher salt
Fresh ground pepper
1 tablespoon unsalted butter

Steps:

  • 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. 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.

CRISPY CHICKEN COSTOLETTA



Crispy Chicken Costoletta image

I had this chicken at Cheesecake Factory and LOVED it! I looked for the recipe online and this is the closest I could find.

Provided by MeliBug

Categories     Chicken Breast

Time 45m

Yield 4 chicken, 4 serving(s)

Number Of Ingredients 19

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick or 4 chicken cutlets
2 lemons, zest of
1 1/2 cups plain breadcrumbs
2 tablespoons freshly grated parmesan cheese (optional)
2 eggs, whisked with
2 tablespoons water
3 tablespoons flour
1 teaspoon ground pepper
1 teaspoon kosher salt
2 garlic cloves, finely minced
1 tablespoon canola oil
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup fresh lemon juice, plus
1 teaspoon fresh lemon juice
1/8 cup chicken stock
kosher salt
fresh ground pepper
1 tablespoon unsalted butter

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



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

COTOLETTA ALLA MILANESE



Cotoletta alla Milanese image

The following recipe is adapted from the Yes Milano website (www.yesmilano.it) and contains only the authentic ingredients. If you want to get as close as possible to the traditional way of preparing this dish, make fresh breadcrumbs, from the crumb of white stale (but not old) bread. Also, for the authentic version, try using clarified butter (you can find out how to make it in the Cooking tips section). And lastly, use milk-fed veal (find out more in the Cooking tips).

Provided by TasteAtlas

Categories     Veal Dish

Yield 4 servings

Number Of Ingredients 6

4 bone-in veal cutlets
2 eggs
large ground breadcrumbs
100 g butter
salt
1 lemon

Steps:

  • After removing the membranes of the cutlets, flatten them with a tenderizer.
  • Beat the eggs in a bowl and dip the cutlets in, one at a time. Keep the bone out.
  • Next, cover the cutlets in breadcrumbs, making sure they stick by pressing down with the palms of your hands.
  • In a shallow pan, heat the butter. When the butter begins to foam, add the cutlets. Cook for 7-8 minutes on each side, making sure the butter doesn't brown and the cutlets remain soft and slightly golden. Sprinkle some salt on the side that's cooked, then finish cooking the other side. Serve with some lemon slices.

CHICKEN COTOLETTA



Chicken Cotoletta image

Number Of Ingredients 12

1 Flour (or rice flour / fine breadcrumbs / cornmeal)
1 Boneless, skinless chicken breast
6 Cherry, grape or heirloom tomatoes
1 Fresh mozzarella (in water)
1 Lemon
1 Fresh baby arugula
1 Avacado
1 Fresh basil (optional)
1 Balsamic vinegar
1 Olive oil or butter
1 Fresh ground pepper
1 Fresh ground sea salt

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.

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Total Time 25 mins
  • Combine breadcrumbs, parmesan and lemon rind in a shallow bowl and season. Pound chicken breasts between 2 sheets of baking paper to 6mm-7mm thick. Dust with seasoned flour, dip in egg, then coat in breadcrumb mixture, shaking off excess after each. Place on a tray lined with baking paper, cover and refrigerate until required. Cotoletta can be prepared a day ahead.
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  • Heat 2cm oil in a large frying pan over medium-high heat, add chicken and fry, turning occasionally, until golden brown and cooked through (4-5 minutes). Drain on paper towels, season to taste then halve.
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CHICKEN COSTOLETTA {CHEESECAKE FACTORY COPYCAT RECIPE}
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CHICKEN COTOLETTA RECIPE - RECIPES.NET
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