A recipe for crispy chicken cotoletta using chicken breast, learned by Kouta Kentetsu in Milan. By pounding the meat to make it thin and wide, it becomes tender and cooks quickly. This dish is easily made by pan-frying, and the coating mixed with grated cheese enhances its aroma. It also features many ingenious tips to keep your hands clean. Don't miss the pot-banging technique, which is also a great stress reliever.
Ingredients
Main Ingredients (2 servings)
- Chicken Breast 1 piece
- Egg 1
- All-Purpose Flour (as needed)
- Dried Breadcrumbs (as needed)
- Lemon (to taste)
Seasonings
- Salt (to taste)
- Coarse Black Pepper (to taste)
- Grated Cheese 2 tbsp
- Vegetable Oil (as needed)
- Olive Oil (as needed)
Steps
- Cut 1 piece of chicken breast in half lengthwise.
- Place the cut chicken breast on plastic wrap, and cover with another piece of plastic wrap on top.
- Pound the chicken breast with a heavy object like a bottle until it's thin enough to spread across the entire sheet of plastic wrap. [This is the key!] This breaks down the muscle fibers, making the meat tender and improving cooking time. It's also a great way to relieve stress.
- Whisk 1 egg and mix in 2 tbsp of grated cheese.
- Peel back some of the plastic wrap from the pounded chicken breast, sprinkle evenly with coarse black pepper (to taste), and dust lightly with all-purpose flour (as needed).
- Using a spoon, spread the egg mixed with grated cheese onto the surface of the chicken breast. [This is the key!] This saves the hassle of preparing multiple dishes and keeps your hands cleaner. The cheese makes the egg easier to spread.
- Flip the chicken breast over and similarly spread with coarse black pepper (to taste), all-purpose flour (as needed), and the egg mixed with grated cheese.
- Place dried breadcrumbs (as needed) in a bag and crush them further by pounding or kneading by hand. [This is the key!] Finely crushed breadcrumbs are ideal for pan-frying and result in a light crispiness.
- Coat the chicken breast with the finely crushed dried breadcrumbs, still in the plastic wrap. Gently press to help the breadcrumbs adhere.
- Heat vegetable oil (as needed) and olive oil (as needed) in a frying pan, using approximately a 1:1 ratio. [This is the key!] Using a half-and-half mix of olive oil and vegetable oil is economical while still preserving flavor.
- Once the oil is hot, add the coated chicken breast and pan-fry until golden brown. [This is the key!] The meat cooks quickly because it's thin. Add more oil as needed if it reduces.
- Pan-fry the other side until golden brown. If necessary, spoon hot oil over the center to ensure even cooking.
- Remove the pan-fried cotoletta from the pan, draining excess oil.
- Cut the cotoletta, plate it, and serve with lemon (to taste) on the side. [This is the key!] The traditional way to enjoy cotoletta is simply with salt and pepper.
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