Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup olive oil
Special equipment needed:
- Meat mallet
- 3 shallow dishes
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
3. In a shallow dish, mix together the flour, garlic powder, oregano, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
6. Dip each chicken breast first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
7. Place the chicken breasts on a baking sheet lined with parchment paper.
8. Drizzle the olive oil over the chicken breasts.
9. Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 30g
Protein: 40g
Sodium: 700mg
Sugar: 1g
Substitutions for ingredients:
- You can use boneless pork chops instead of chicken breasts.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- You can use any type of grated cheese instead of Parmesan cheese.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Use different spices in the flour mixture, such as paprika or cumin, to change the flavor profile.
- Serve the chicken with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Use one hand for dipping the chicken in the dry ingredients and the other hand for dipping it in the wet ingredients to avoid getting your hands coated in flour and egg.
- If the crust is not as crispy as you like, you can broil the chicken for a few minutes at the end of cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of arugula or mixed greens for a colorful and healthy presentation.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with a side of roasted vegetables, such as broccoli or carrots, or a simple salad.
Suggested side dishes:
- Roasted vegetables
- Simple salad
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the crust is not sticking to the chicken, make sure to press the crumbs onto the chicken firmly.
- If the crust is burning before the chicken is cooked through, lower the oven temperature or cover the chicken with foil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and any surfaces that come into contact with raw chicken to avoid cross-contamination.
Food history:
Cotoletta is a traditional Italian dish that is typically made with veal or pork. The dish is believed to have originated in Milan in the 19th century.
Flavor profiles:
This dish has a crispy, savory crust made with Parmesan cheese and herbs, and tender, juicy chicken inside.
Serving suggestions:
Serve hot with your favorite side dishes for a delicious and satisfying meal.
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Region: Italian