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Cotoletti Calabrese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

My late Mother Maria from Calabria always cooked by eye no scales no measuring just approximation and taste on the journey of the recipe! Cotoletti was a Friday treat after school accompanied by homemade chips!

My late Mother Maria from Calabria always cooked by eye no scales no measuring just approximation and taste on the journey of the recipe! Cotoletti was a Friday treat after school accompanied by homemade chips!

Ingredients

Serves: 2-4

Metric Cups
  • 2 chicken breasts
  • 3 eggs
  • 1 handful grated parmesan
  • 1 pinch of salt
  • 1 handful chopped fresh parsley
  • oil for frying
  • 2 chicken breasts
  • 3 eggs
  • 1 handful grated parmesan
  • 1 pinch of salt
  • 1 handful chopped fresh parsley
  • oil for frying

Method

Cotoletti Calabrese is a community recipe submitted by sole bello and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash the chicken breast fillets and place in a plastic bag, bashing without force to tenderise with a rolling pin.
  • Prepare oil to shallow fry in a deep frying pan.
  • Mix in a plate 3 eggs, fresh grated parmesan, the pinch of salt, finely chopped fresh Italian parsley and whisk gently together with a fork.
  • On a flat plate spread a generous amount of bread crumbs.
  • Slice the chicken breasts both in half so chicken not to thick to fry, make sure oil in pan is hot, dip chicken breasts in the egg mix then in breadcrumbs and slowly gently ease into the hot frying pan, turning gently when turning golden.
  • Take cooked breaded cotoletta out and place into a fresh baguette or with salad and enjoy!
  • Wash the chicken breast fillets and place in a plastic bag, bashing without force to tenderise with a rolling pin.
  • Prepare oil to shallow fry in a deep frying pan.
  • Mix in a plate 3 eggs, fresh grated parmesan, the pinch of salt, finely chopped fresh Italian parsley and whisk gently together with a fork.
  • On a flat plate spread a generous amount of bread crumbs.
  • Slice the chicken breasts both in half so chicken not to thick to fry, make sure oil in pan is hot, dip chicken breasts in the egg mix then in breadcrumbs and slowly gently ease into the hot frying pan, turning gently when turning golden.
  • Take cooked breaded cotoletta out and place into a fresh baguette or with salad and enjoy!
  • Tell us what you think