Breaded Chicken Cutlets {recipe}

One of my kids’ FAVORITE dishes is Cotolette or Breaded Chicken Cutlets. It’s the Italian version of chicken nuggets, except that it’s homemade, fresh not frozen, served with a squeeze of lemon rather than dipped in ketchup or ranch. It can also be made with eye of round, sliced very thin and pounded even thinner.

I’m grateful that BJs Wholesale Club sells thinly sliced chicken breast so I no longer have to cut it myself. Saves me so much time!

Chicken Cutlets (Cotolette di Pollo)

Ingredients

• 1 egg
• bread crumbs (either plain, Italian seasoning or panko)
• thinly sliced chicken (pound it if not thin enough)

Procedure

Prepare your work station: scramble an egg in a bowl and pour out the bread crumbs into a dish. Dip the chicken in the egg and then in the breadcrumbs, coating both sides well with breadcrumbs. Repeat for all the chicken.

Heat the olive oil in a heavy skillet over medium high heat. When the oil is hot, add chicken cutlets to the pan, being careful not to crowd them in the pan. Salt the chicken while it’s cooking.Repeat until all chicken is cooked.

Serve with lemon slices that you squeeze on the chicken.

Variation: When the chicken is all fried, wipe the pan out with a paper towel, return the chicken to the pan and cover with white wine. Cover and let it simmer 15-20 mins until the chicken is tender.