Chicken Cutlet [Cotoletta di pollo] – Italian recipe

Today I’m showing you the recipe for chicken cutlet!
This is actually a variation of the traditional recipe, it’s made with chicken breast (instead of pork) and I used oil to fry (instead of butter), but it’s a widely accepted variation in Italy.

The ingredients you’re going to need are:
-2 chicken breasts
-200 g of white flour
-200 g of bread crumbs
-3 eggs
-100 mls of milk
-frying oil

The first thing to do is to remove all the fat from the chicken, then slice each breast in 3 parts. Prepare 3 containers, put flour in the first one, bread crumps in the third one, then put eggs and milk in the middle one. Add a pinch of salt to your flour and also to the eggs, whisk the eggs and the milk.

Coat each chicken slice with flour, then egg mixture, then bread crumbs. You can also double coat each slice dipping it twice in the egg mixsture and twice in the bread crumbs.

Pur a pan on your stove and turn the hear on a high level, fill your pan with frying oil (3-4 cm high) and let it warm up.
Use a toothpick to check when the oil is ready, it will take at least 7-8 minutes for the oil to be ready (you will be able to see your toothpick frying).

When the oil is ready, fry your cutlets. Use 2 forks to flip them while they are cooking and remember to never leave the pan empty, otherwise the oil will get too hot.
You might also need to reduce the heat to a medium-high lever if you think the oil is splashing too much.

When the cutlets are golden, remove them from the oil and lean them on some tissues, so the excess oil can be absorbed.

Enjoy your cutlets with some potatoes, eggplants or bell peppers, or even a simple salad.

Buon appetito!

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