Cotoletta (Chicken Cutlet Italian-Style)
Cotoletta is another traditional recipe, and one that we enjoyed almost every week growing up. Nothing beats fried chicken! Pair it with an amazing salad, dip it in ketchup, and put leftovers in a sandwich the day after. Perfection!
Press Play to see how I made it, directly from the timestamp, and check out the other recipes while you are at it!
Cotoletta (Chicken Cutlets Italian-Style)
A recipe on constant rotation. Nothing beats fried chicken!
Ingredients
- olive oil
- Adobo Seasoning and pepper
- 4 chicken breasts, thinly sliced
- 1 1/2 cups flour
- 2 eggs, beaten
- 1 1/2 cups Italian breadcrumbs
Instructions
- Heat a full layer of olive oil on medium heat in a deep skillet.
- While the oil is heating, arrange the flour, egg, and breadcrumbs in individual bowls near the pan.
- Season the thinly sliced chicken breasts with Adobo seasoning and pepper.
- Dip each chicken breast in flour, then egg, then breadcrumbs.
- As soon as each breast is coated with breadcrumbs, add to the hot oil, being sure not to overcrowd the pan.
- Once the bottom in browned, flip each chicken cutlet to finish cooking. Once done, lay on a dish with paper towels to absorb extra oil.
- Serve immediately, and enjoy the leftovers!
