Chicken Cotoletta

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    melbourneswest

    Published on Mar 10, 2022
    About :

    Chicken Cotolleta
    Gooooooooood day Foodies I hope you're having a wonderful week chowing down on some of the most beautfiful recipes I've noticed a few good ones that I have been writing down and want to make at home so keep them coming!

    Tonight, we make a family favourite of ours and a meal I loved every time my Nonna made it, her famous Chicken Cotoletta. Now you might be thinking what's the difference between Chicken Cotoletta and a chicken snitzel? We'll there is quite the big difference with Chicken Cotoletta the thinner the better and you mix parsley into the crumbs. I have seen people also add parmesan cheese but that is something I don't do.

    For enough to make for 2 adults and 2 kids you want to get yourself two large chicken breasts, these ones were a little smaller than I would have liked but we went with them anyway.

    As previously said, the thinner the better slice the chickn from the top of the breast working your way down until you have a heap of thin flat pieces. If there are any holes don't stress too much the egg wash and crumbs will conceal them.

    Lightly dust in flour to dry the breast then dip into the egg and then coat in crumbs. Repeat the process until all the chicken is coated. For the crumb mix it is just a basic parsley, salt and pepper mix through until it is all spread evenly around.

    For frying I tend to use canola oil because olive oil smokes at a lower temperature and can burn the bread crumbs. Canola oil on the other hand can withstand higher temperatures and not burn the breadcrumbs enabling the chicken to cook inside and the crumbs to become a lovely golden brown colour.

    How long to cook each side for? I don't really have a set time but as soon as the crumbs turn golden brown the chicken is usually cooked on the inside.

    What to eat them with? well you can make your favourite sides but I often serve them with potatoes that I boil and coat in lemon or slight dash of vinigar and sprinkled with oregano and a garden salad.

    I even make sandwhiches or burders from them but a lot of the time the kids will just pick them off the plate while I am cooking them and by the time it is dinner time they're full :( Ah well at least they are eating!

    I hope you enjoyed todays recipe and I can't wait to share next weeks recipe with you all.

    Have a wonderful day and keep on cooking!

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