What the hell is a cotoletta? It’s the Italian word for cutlet. It’s essentially a slice of meat, with or without bone, passed in egg, breaded and fried with oil or butter. It’s often made with veal, but I grew up eating it with chicken. And let me tell you, my dad makes a mean cotoletta. It’s kinda one of those things you make when you need to cook up something quick, so I have eaten a lot of these in my day. And every single one has been delicious. It’s satisfying, simple, and delicious!
The secret to a juicy chicken cutlet is cooking it on low heat. This allows the chicken to cook and the batter to crisp up simultaneously, so you have juicy chicken on the outside and a perfectly browned crust on the outside.
Another secret tip for these cutlets is cooking them in oil AND butter. Usually people pick one or the other, but this recipe works best if you use both. The oil gets the job done way better but the butter adds a nice richness of flavor that you would be missing out on if you skipped it.
As for the salad, it is completely versatile the type of fruits and veggies you want to throw in there. However, I did discover that apples pair very well with balsamic vinegar, so if you have apples on hand make sure to throw them into your salad! And it’s apple picking season right now so I know we all have some apples laying around. Apples actually go so well with savory flavors, I recently made a brussel sprouts and apple saute. The flavors work great together and it’s still one of my favorite ways to eat brussels!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Cotoletta Alla Milanese With Apple Salad
Cotoletta is Italian for cutlet. Here's how to make the best chicken cutlet you've ever tried.
Cotoletta Alla Milanese
– 1 cup vegetable oil
– 1 tbsp butter
– 2 eggs
– 2 cups bread crumbs
– salt and pepper to taste
Apple Salad
– 1 red apple, sliced
– 1 tomato, quartered
– 1/2 cucumber, sliced
– 1 tbsp olive oil
– 1 tbsp balsamic vinegar
– salt and pepper to taste
Cotoletta Alla Milanese
2. Using a meat tenderizer, pound each cutlet until they are equally thin.
3. In a bowl, beat the eggs and add salt and pepper. Let the chicken marinate in the egg mixture for at least 5 minutes.
4. After 5 minutes, heat up oil and butter in a large pan at low heat.
5. One cutlet at a time, remove chicken from egg mixture and coat in bread crumbs and then transfer to heated oiled pan.
6. Cook until chicken is golden brown on both sides and then transfer chicken to a lined plate to absorb any excess oil. Serve.
Apple Salad
2. Combine oil, vinegar, and salt and pepper in a separate bowl.
3. Pour dressing over salad and mix well. Serve.