Cotoletta di Pollo alla Milanese Recipe
Cotoletta di Pollo alla Milanese is a traditional Italian dish consisting of breaded and fried chicken cutlets. This version is served with fresh arugula and cherry tomatoes, adding a bright contrast to the crispy, cheesy coating of the chicken. Here's how to make it at home.
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Ingredients
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Ingredients
Method
Directions
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
Set Up Breading Stations
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Dredge each chicken breast first in the flour, shaking off excess, then dip in the egg, and finally coat with breadcrumbs.
Fry the Chicken
In a large skillet, heat enough olive oil over medium heat to cover the bottom of the pan. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Prepare the Salad
In a large bowl, combine arugula and cherry tomatoes. Drizzle with olive oil and season with salt and pepper to taste. Toss gently to combine.
Serve
Place the fried chicken on a serving plate, top with shaved Parmesan, and serve alongside the arugula salad.
