Cotolette di Pollo
Description
A classic Italian chicken cutlet!
lemmuh
材料
（4 servings）
boneless skinless chicken breast
2
kosher salt
to taste
freshly ground black pepper
to taste
all-purpose flour
1/3 cup
garlic (grated)
1 clove
1 large
2 tablespoons
Japanese breadcrumbs
1 cup
Pecorino romano (grated)
2 tablespoons
Parmigiano Reggiano (grated)
2 tablespoons
fresh basil (minced)
1 tablespoon
fresh Italian parsley (minced)
1 tablespoon
■
extra virgin olive oil
作り方
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1
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Whisk the egg, garlic and milk in a shallow plate, set aside
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2
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Prepare flour in a shallow plate and set aside.
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3
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Combine breadcrumbs/cheese/basil/parley in a shallow plate.
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4
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Slice each piece in two horizontally.
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5
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Stab chicken with a fork to tenderize it.
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6
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Season the chicken with salt and pepper on both sides.
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7
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Flour the chicken slices on both sides.
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8
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Shake well to remove the excess flour.
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9
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Add the chicken, turning it over to coat it in the egg.
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10
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Place the chicken into a breadcrumb mix.
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11
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Turn the chicken over and press to stick it with the crumbs.
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12
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Repeat the rest of the chicken breast.
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13
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Line a paper towel for the baking rack.
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14
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Oil in a large skillet over medium heat.
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15
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Place the chicken and cook until the bottom is golden brown.
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16
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Turn the chicken over and cook until golden brown (3-4 mins)
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17
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Transfer to the baking rack and repeat the rest.
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18
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Serve!
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19
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PHOTO: Broccoli rabe, chicken, Monterey Jack with ciabatta
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コツ・ポイント
Piercing the meat with a fork helps tenderize the chicken breast!
このレシピの生い立ち
We make sandwiches as a weekend lunch and for our kids. Since we have Italian cheese in handy, I decide to make these.
つくれぽ みんなのつくりましたフォトレポート
lemmuh
