Italian · Dinner
Crispy Breaded Chicken Cutlet
Cotoletta di Pollo alla Milanese
A Milanese cutlet — chicken breast pounded thin, dredged in flour and beaten egg, coated in fine breadcrumbs, then shallow-fried in butter and olive oil to golden crisp, served simply with rocket, cherry tomatoes, and lemon.
$
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
22gFat
28gCarbs
3gSugar
2gFiber
680mgSodium
110mgChol
Goes well with
Spanish Cava Brut ReservaSpanish Cava Brut Reserva — A refreshing...
local
Franciacorta BrutFranciacorta Brut — A refreshing pairing...
international
Instructions
1
Prep
Pat chicken cutlets dry. Season with salt and pepper. Set up three shallow plates: flour in first; beaten eggs in second; breadcrumbs mixed with Parmigiano in third. Halve cherry tomatoes. Cut lemon into wedges.
2
Fry 1
Dredge each cutlet in flour, shaking off excess. Dip in beaten egg, letting excess drip. Press firmly into breadcrumb mixture, coating both sides evenly.
3
Fry 2
Heat butter and olive oil in a wide skillet over medium heat until butter foams. Lay cutlets gently in pan. Cook 3–4 minutes without moving until deep golden underneath. Flip carefully; cook 3–4 minutes until second side is deep golden and internal temperature reaches 75°C.
4
Finish
Lift cutlets onto a paper-towel-lined plate. Sprinkle with flaky salt while hot. Toss arugula and tomatoes with extra virgin olive oil, balsamic vinegar, and a pinch of salt.
5
Plate
Arrange cotolette on a plate. Pile arugula-tomato salad on top or beside cutlets. Tuck lemon wedges alongside. Serve immediately while crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken breast
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 4 tbsp plain flour
- 2 large eggs
- 120g (4.2 oz) fine dried breadcrumbs
- 2 tbsp Parmigiano Reggiano
- 60g (2.1 oz) unsalted butter
- 4 tbsp olive oil
- 60g (2 oz / small handful) arugula
- 160g (5.6 oz) cherry tomatoes
- 2 tsp extra virgin olive oil
- 1 tsp aged balsamic vinegar
- 1 lemon
- 0.5 tsp flaky sea salt