In this Italian take on a chicken schnitzel, juicy pieces of crumbed chicken are fried in sunflower oil, which heats to a higher temperature, ensuring a golden brown crust with a hearty crunch. Laced with aromatic rosemary and punchy garlic, this cotoletta di pollo is sure to be a family favourite.






Skill level

Average: 2.8 (99 votes)


  • 2 eggs, lightly beaten
  • 80 ml (⅓ cup) milk
  • plain flour, to dust
  • 4 x 200 g chicken breast fillets
  • sunflower oil and extra virgin olive oil, to fry
  • lemon wedges, to serve


Herbed breadcrumbs

  • loaves of thicky sliced, stale white bread, crusts removed
  • 1 small garlic clove, roughly chopped
  • ½ small onion, roughly chopped
  • ½ cup flat-leaf parsley, roughly chopped
  • 1 tsp rosemary leaves
  • 40 g (½ cup) finely grated parmesan

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink match 2009 Camillo Donati Malvasia Frizzante ($31, 750 ml).

To make breadcrumbs, chop 2 slices of bread and process with garlic, onion, parsley and rosemary in a food processor until finely chopped. Roughly chop remaining bread and, adding a little at a time, process until fine breadcrumbs form. Transfer to a shallow bowl, add parmesan, season with salt and pepper, and combine.

Whisk eggs with milk in a second shallow bowl and season. Place some flour in a third shallow bowl. Remove chicken tenderloins and cut chicken breasts in half horizontally. Season with salt. Dust chicken pieces with flour, shake off excess, then dip in egg mixture and coat with breadcrumbs.

Fill a large frying pan 2 cm deep with equal amounts of each oil and heat over medium heat. Working in batches, cook chicken breasts for 4 minutes each side and tenderloins for 2 minutes each side or until golden brown and cooked through. Drain on paper towel and serve with lemon wedges.



Photography by Alan Benson.


As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.