In this Italian take on a chicken schnitzel, juicy pieces of crumbed chicken are fried in butter and oil, which heats to a higher temperature, ensuring a golden brown crust with a hearty crunch.We’re serving them with a Greek Salad and French Inspired Potato Bake. Pure indulgence and a surefire winner at your dinner table!
These will definitely get the kids coming back for more, and are a perfect after-school snack or lunch box idea cut into little fingers! Either way, this cotoletta is sure to be a family favourite.
- 500gms chicken breast
- 3/4 cup plain flour
- 2 cups breadcrumbs
- 1 egg
- 1/2 cup milk
- 1 garlic clove, sliced thinly
- 3/4 cup parmesan grated parmesan cheese
- salt & pepper
- Olive oil
Step 1: Slice chicken breasts through the middle, as thinly as possibly. You can usually get about 5 thin fillets from one breast.
Step 2: Lay out 3 wide bowls. Beat egg and milk in one and add the sliced garlic to infuse. Place the flour in another and season with salt and pepper. Mix the breadcrumbs and parmesan cheese in the last one.
GLUTEN FREE TIP: I have made a gluten free version of this using gluten free flour and gluten free breadcrumbs!
Step 3: Lightly cover each fillet with flour, shaking off the excess. Dip into the egg wash and then coat with the breadcrumb mixture. Set aside on a plate and repeat until all the chicken is crumbed.
Step 4: Place in fridge to set for about 30 mins.
Step 5: Place enough butter to cover a large, heavy-based fry pan and melt over medium-high heat. Add a little oil to the mix too, to stop the butter from burning.
Cook for a couple of minutes each side and set aside on absorbent towel before serving.
HINT: Don’t overcrowd the pan – cook in batches otherwise the temperature will drop quite low and they’ll go very soggy.