Chicken Cotoletta alla Valdostana
70% authentic · Italian (Aosta Valley)
A regional variation of Chicken Milanese from the Aosta Valley, featuring Fontina cheese melted on top of the breaded cutlet.
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Ingredients
- Chicken breast, boneless, skinless4 (6-ounce) pieces
- All-purpose flour1 cup
- Large eggs2
- Panko breadcrumbs2 cups
- Fontina cheese, sliced4 ounces
- Butter4 tablespoons
- Olive oil2 tablespoons
- Fresh parsley, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness.
- 2
Set up breading station: flour, beaten eggs, and panko breadcrumbs seasoned with salt and pepper.
- 3
Coat chicken cutlets in flour, then egg, then breadcrumbs.
- 4
Heat butter and olive oil in a large skillet over medium-high heat.
- 5
Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through.
- 6
Remove chicken from skillet. Top each cutlet with slices of Fontina cheese.
- 7
Return to skillet briefly or place under a broiler until cheese is melted and bubbly.
- 8
Garnish with fresh parsley and serve immediately.
