Chicken cotoletta from Polpo: A Venetian Cookbook (of Sorts) (page 177) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on November 28, 2023

    Couldn't be simpler and so so tasty. My husband gave these 10/10. Served with a dollop of mayo and a side of arugula dressed with olive oil, lemon juice, and flaky salt.

  • TrishaCP on January 20, 2017

    I agree these were really tender and juicy- loved the lemon juice here. I had no problems with the coating adhering to the chicken. I also only needed two eggs.

  • westminstr on May 01, 2015

    Don't make chicken cutlets too often but these were quite good. The chicken was very juicy and tender (I think from the lemon juice) and the outside was crispy. My only issue was that the coating didn't really stick to the chicken (probably because of the lemon juice?) - If making these again I would make the cutlets much smaller so that each one is just a few bites. I used 1 pound of chicken breast, two eggs (but one would have been enough) and 1 cup of panko.

  • Breadcrumbs on April 04, 2015

    p. 177 – This is another recipe that would be easy to pass by. I suspect most of us here have prepared a breaded chx before. We all know the drill, flour (with or without seasonings depending on how much time and interest we have), eggs and breadcrumbs. We might have used panko to mix things up a little and in this case, so does the author. So again, why make this recipe? Well, there is a little something different here. In this case RN has you season the raw chicken with lemon juice…huh, lemon juice…well that caught my attention and I thought I’d give it a whirl. Well, for whatever reason, and you know what maybe luck was just on my side tonight but, by far and away, these were the juiciest, crispiest chicken cutlet I’ve ever made and, since mr bc thinks he’s Italian (he’s not…he’s Canadian/Scottish) I’ve made a LOT of chicken cutlets. Delicious. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9508984#9508984

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