Crispy Chicken Costoletta Recipe
Looking for the ultimate Crispy Chicken Costoletta recipe? I've spent years perfecting this classic dish to create the most juicy, flavorful chicken cutlets you'll ever taste.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing the chicken breasts. Place them on a cutting board and use a meat mallet to pound them to an even thickness of about 1/4 inch. This will ensure that they cook evenly and stay tender.
- Set up three shallow dishes for breading the chicken. In the first dish, combine the flour with salt and pepper to taste. In the second dish, beat together the eggs and milk. In the third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and basil.
- Dredge each chicken breast in the flour mixture, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to ensure an even coating.
- Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts in a single layer, taking care not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain off any excess oil.
- Serve the Crispy Chicken Costoletta hot, garnished with fresh herbs if desired.
Notes
- Pound chicken breasts evenly. This ensures even cooking and tenderness.
- Fry chicken without crowding the pan. This lowers the oil temperature, making the chicken oily and mushy.
- Check the chicken temperature with a meat thermometer. Serve at 165°F.
Before frying, bread the chicken and chill. Up to 8 hours ahead.
