Potado cutlets ( Patacotolette)

Potado cutlets ( Patacotolette)

 For 4 serves you need:

4 chicken breast’s slices

1 potado, grated raw

2 eggs

7 oz. breadcrumb

2 tablespoons grated Parmesan


frying oil


Prepare the crumble mixing grated potado, breadcrumb, cheese and salt. Beat the 2 eggs apart then dip the slices in. Once they’re egg-covered pass them in the crumble, then once again in the beaten eggs then a last time in the crumble pressing a little with hands to stick the crumble at best. Fry in a lot hot frying oil, serve with a green salad and a lemon slice. So easy and quick! You can of course change the kind of meat: turkey, veal or pork are suitable; you can also use grated Pecorino cheese instead of Parmesan.

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