Chicken Cutlets ~ Rossella and Cooking with Nonna 

~ Chicken Cutlets ~

Rossella and Cooking with Nonna 

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Rossella and her Nonna Romana make the classic Chicken Cutlets the way Nonna makes them.

 

Chicken Cutlets

 

Then Rossella also makes her own version of Chicken Cutlets.

 

 

 

From the late 1700s until about 1900, virtually all recipes for “cutlets” in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently,[when?] in American cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.

 

 

The use of the cutlet (cotoletta) is quite widespread in Italian cuisine in many different variations. The most famous variant is the Milanese cutlet (cotoletta alla milanese), a veal cutlet covered in bread crumbs and fried in butter. It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), because it’s a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn’t. It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa.

 

 

It should not be mistaken for the Wiener schnitzel (which should be referred as a scaloppina alla viennese, or as fettina impanata in Italian), because it’s a different cut of meat; the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesn’t. It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, or vice versa.

 

Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children’s cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this population are usually veal or chicken.

Ingredients

For 4 Person(s)

For the Cutlets:

  • 2 pound thin chicken cutlets

  • 4 large eggs

  • 1 cup plain bread crumbs

  • 2/3 cup grated Parmigiano cheese

  • 2/3 cup grated Pecorino cheese

  • salt & pepper

  • oil for frying

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~ Chicken Cutlets Click here for the Directions~

 

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