Ingredients with Measurements:
- 4 boneless chicken breasts, pounded thin
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 4 slices prosciutto
- 4 slices mozzarella cheese
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a shallow dish, mix together the breadcrumbs, Parmesan cheese, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. Dip each chicken breast in the beaten eggs, then coat in the breadcrumb mixture.
6. Place the chicken breasts on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the chicken is cooked through.
8. Remove the chicken from the oven and top each breast with a slice of prosciutto and a slice of mozzarella cheese.
9. Return the chicken to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Remove the chicken from the oven and let it rest for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 540
- Fat: 28g
- Carbohydrates: 18g
- Protein: 53g
Substitutions for ingredients:
- Instead of chicken breasts, you can use pork chops or veal cutlets.
- Instead of prosciutto, you can use cooked bacon or ham.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the chicken before adding the prosciutto and mozzarella cheese.
- Use different herbs and spices in the breadcrumb mixture, such as oregano or garlic powder.
- Make a lemon butter sauce to drizzle over the chicken before serving.
Tips and tricks:
- To pound the chicken thin, place each breast between two sheets of plastic wrap and use a meat mallet or rolling pin to flatten it.
- Make sure to coat the chicken evenly in the breadcrumb mixture to ensure a crispy crust.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of arugula or mixed greens.
- Garnish with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caprese salad
Troubleshooting advice:
- If the chicken is not crispy enough, try broiling it for a few minutes at the end of the cooking time.
- If the cheese is not melting, try placing the chicken under the broiler for a few minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Cotoletta is a traditional Italian dish that is typically made with veal cutlets. This recipe puts a twist on the classic dish by using chicken instead.
Flavor profiles:
- Savory, salty, cheesy, crispy.
Serving suggestions:
- Serve the chicken with a glass of Chianti or Pinot Grigio.
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Region: Italian