Italian cutlets? Wait until see the spacies! You can BBQ if you like, as well.
Cotolette di pollo (Italian)
Serves 6
2-3 boneless organic skinless chicken breast
4 organic eggs
1 1/2 cups 195 g) (dairy-fee) cheese
chopped or dry parsley
2 cups (260 g) (gluten-free) breadcrumbs
olive oil
1 tsp. (5 g) each as desired:
- paprika
- garlic powder
- onion powder
- basil
- sage
- rosemary
- oregano
- sage
- marjoram
- thyme
uno 1. Heat a grill over the stove or on a BBQ.
due 2. Mix the spices in a bowl.
tre 3. Slice the chicken breast into 4-6 pieces.
quattro 4. Pound the pieces flat.
cinque 5. In one dish, whisk 1 egg, half of the cheeses and fourth of the parsley.
sei 6. In another dish, mix the breadcrumbs and any spices, with some cheese and parsley.
sette 7. Dip one cutlet in the egg mixture, then the breadcrumbs.
otto 8. Coat the grill with oil.
nove 9. Cook the first cutlet and dip each of the others, placing them on the grill, also.
dieci 10. Cook 3-4 minutes.
undici 11. Flip and cook the other side, 3-4 minutes (inside temperature 165F / 74C).
dodici 12. Remove and serve with remaining cheese and parsley on top.
otto 8. Coat the grill with oil.
nove 9. Cook the first cutlet and dip each of the others, placing them on the grill, also.
dieci 10. Cook 3-4 minutes.
undici 11. Flip and cook the other side, 3-4 minutes (inside temperature 165F / 74C).
dodici 12. Remove and serve with remaining cheese and parsley on top.
Try some of the other Italian recipes:
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