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Ingredients
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Main Ingredients
Breading and Seasoning
Method
Preparing the Chicken
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
- 2
Season the Chicken
Sprinkle salt, black pepper, and dried oregano evenly over both sides of the pounded chicken breasts.
Breading the Chicken
- 3
Prepare the Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Chicken
Dredge each seasoned chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
Cooking the Cotoletta
- 5
Heat the Oil
In a large skillet, heat olive oil over medium heat until shimmering.
- 6
Cook the Chicken
Add the breaded chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
Adding Toppings
- 7
Add Mozzarella and Tomato
Once the chicken is cooked, place slices of mozzarella cheese on top of each cutlet, followed by slices of tomato. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese is melted.
Serving
- 8
Serve the Cotoletta
Remove the cotoletta from the skillet, let it rest for a minute, and serve hot with additional tomato slices on the side.
