Best 2 Cottelet Di Pollo Recipes

The cottelet di pollo, also known as chicken cutlet, is a classic Italian dish that is a staple in many homes. Made from boneless, skinless chicken breasts that are pounded thin and then breaded and fried, this juicy and flavorful dish is a favorite among both children and adults. Whether you are looking for a quick and easy weeknight meal or a special occasion dinner, cottelet di pollo is sure to please everyone at the table. With its crispy exterior and tender interior, this dish can be served with a variety of sides, from simple salads to creamy mashed potatoes. Read on to discover the best recipe for cooking cottelet di pollo and enjoy this delicious Italian classic in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

CALDO DE POLLO

Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

ECUADORIAN SECO DE POLLO

Ecuadorian Seco de Pollo image

Stewed chicken.

Provided by EcuadorianMom

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

6 chicken thighs
1 clove garlic, minced
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
2 tablespoons vegetable oil
¾ (12 fluid ounce) can or bottle beer
1 tomato, quartered
1 red onion, quartered
1 bunch cilantro

Steps:

Season chicken thighs with garlic, black pepper, cumin, and oregano.
Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

Nutrition Facts : Calories 254 calories, Carbohydrate 5.3 g, Cholesterol 64.1 mg, Fat 16 g, Fiber 1.1 g, Protein 18.7 g, SaturatedFat 3.9 g, Sodium 63.1 mg, Sugar 1.5 g

Tips:

Use thin-sliced chicken breasts: This will ensure that the chicken cooks evenly and quickly.
Pound the chicken breasts: This will help to tenderize the chicken and make it more flavorful.
Season the chicken breasts: Use a variety of spices and herbs to add flavor to the chicken. Some good options include salt, pepper, garlic powder, onion powder, paprika, and oregano.
Dip the chicken breasts in egg wash: This will help the breading to adhere to the chicken.
Coat the chicken breasts in bread crumbs: Use a variety of bread crumbs to add flavor and texture to the chicken. Some good options include panko bread crumbs, Italian bread crumbs, and seasoned bread crumbs.
Shallow-fry the chicken breasts: This is the best way to get a crispy coating on the chicken. Use a heavy-bottomed skillet and heat the oil over medium-high heat. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through.
Serve the chicken breasts immediately: Cottelet di pollo is best served hot, with a variety of dipping sauces. Some good options include marinara sauce, Alfredo sauce, and pesto sauce.

Conclusion:

Cottelet di pollo is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy coating and flavorful chicken, it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy weeknight meal, give cottelet di pollo a try. You won't be disappointed!