Cotoletta di Pollo

🛒 Ingredients

• Chicken breast, boneless skinless 150 g · 240 kcal
• All-purpose flour 15 g · 54 kcal
• Large egg 50 g · 70 kcal
• Plain breadcrumbs 30 g · 114 kcal
• Olive oil (for frying, absorbed) 15 g · 132 kcal

👨‍🍳 Instructions

1. Place each chicken breast between two sheets of parchment paper or plastic wrap; pound with a meat mallet until about 0.5 cm thick.
2. Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten egg, and one with breadcrumbs.
3. Dredge each chicken cutlet first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded cutlet in the hot oil.
5. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from skillet and place on a wire rack lined with paper towels to drain excess oil.
6. Serve immediately, typically with a wedge of lemon on the side.