Chicken Cotoletta (or chicken Schnitzel- italian style!)

Chicken Cotoletta (or chicken Schnitzel- italian style!)

 

This is a staple in my family and extended family. We have cotoletta at pretty much all family functions. It's a real simple recipe that's great hot or cold, easy to cook in large volumes and it's a real crowd pleaser! It's also easy to cook for the family cause you can cook a batch and easily have leftovers for lunch or dinner the next day!
They are shallow fried, so the health factor is a lot lower here than on many of my recipes, but it is better than deep fried.

Time Taken?: About 40 mins- but cutting up the chicken is what takes the time so if you pre-cut you can save time.

2 year old friendly?: Yep- and a great alternative to chicken nuggets or fish fingers.

INGREDIENTS
500g chicken breast fillets, cut into thin (1/2 centimetre thick) slices
2 eggs, lightly beaten
1 cup breadcrumbs
1/3 cup parmesan cheese, finely grated (powdered) (confession- I use the dry packet parmesan- never had an issue!!)
A handful of finely chopped parsely
Olive oil to shallow fry (you need to have probably about a 1/2 cup handy- but you may not use all of it)
Salt and pepper

METHOD
In a large bowl, combine the breadcrumbs, parmesan and parsely and add some salt and pepper to season.
Put the beaten eggs into a shallow dish.
Coat each slice of chicken in egg, and then in the breadcrumb mixture.
Completely cover the bottom of a large fry pan in olive oil and heat oil on medium heat.
When oil is hot enough that a test piece of breadcrumb slightly sizzles, cook the chicken slices, in batches, until golden brown, adding more oil to the pan when needed.
Immediately after cooking, place the cutlets on kitchen towel to drain excess oil.
Serve hot, or cold. Good with served with salads, or on sandwhiches and wraps.