Chicken Cotoletta As Made By Anna Ohalloran Recipe By Tasty

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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

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.

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.

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 @MakeItYours

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!

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