Here are two quick and easy dinner recipes. The secret to both these dinner recipes is that we flatten out the chicken so it cooks super quickly. If you’re in the mood for some classic Italian food, these 15 minute meals are perfect for weeknights.
Up first is my quick version of Chicken Cutlets aka Cotoletta di Pollo alla Milanese. This is a staple in Italian cuisine and a favorite of many foodies around the world. With its irresistible combination of tender chicken cutlets and crunchy golden breadcrumbs, it’s an impressive meal that most people don’t know can be made in less than 15 minutes!
The origin of Cotoletta di Pollo alla Milanese can be traced back to the traditional "Cotoletta alla Milanese," which originally featured veal as the star ingredient. However, chicken has become a popular alternative due to its milder flavor, ease of availability and relatively low cost.
Next up is my super easy version of Creamy Tuscan Mushroom Chicken aka Pollo alla Boscaiola. This traditional dish combines tender chicken, savory mushrooms, aromatic herbs, and a touch of cream to create a dish that is comforting and delicious.
With its origins in the regions of Tuscany and Umbria, "Pollo alla Boscaiola" bursts with rich aromas and hearty ingredients. In my opinion, it’s a dish that deserves to be more famous than it is! There are many versions of this dish. I’ve kept this one as simple as possible, so it can be ready in less than 15 minutes.
INGREDIENTS
Chicken Cutlets
Chicken breasts (one per person)
2 extra large eggs
Bread Crumbs as needed
Salt and Pepper to taste
Fresh lemon cut into wedges (for squeezing on the cooked cutlets)
Creamy Tuscan Mushroom Chicken
21oz (600g) chicken tenders
All-purpose flour as needed to coat the chicken
2 tbsp extra virgin olive oil
2 tbsp butter
Salt and pepper
2 cloves of garlic, peeled and cut in half
12-13oz (350g) mushrooms
1⅓ cups (320g) chicken broth
¼ cup (60g) heavy cream
Roughly chopped fresh herbs to finish - I used parsley, but any soft herbs you like will work well.
INSTRUCTIONS
Chicken Cutlets (Cotoletta di pollo alla milanese)
Flatten out the chicken breasts between two piece of parchment paper or clingfilm so they're less than ¼ inch (5mm) thick.
On a plate, gently whisk together the eggs, salt and pepper.
On a plate, add the breadcrumbs and season with salt and pepper.
Dip cutlets in the egg mixture and then into the breadcrumbs. Evenly coat the chicken with the bread crumbs.
For a crunchier and thicker crust repeat this process.
Fry the cutlets in oil at around 375°F (190°C) for about 2-3 minutes on each side.
Serve with a squeeze of fresh lemon juice.
You can have these with what ever sides you prefer. I like a simple salad.
Creamy Tuscan Mushroom Chicken (Pollo alla boscaiola)
Flatten out the chicken tenders between two piece of parchment paper or clingfilm so they're around ¼ inch (5mm) thick.
Evenly coat the tenders in the flour and shake of any excess.
In a large pan over medium heat add extra virgin olive oil and butter. Add the halved garlic cloves (do not cut them smaller than this or they will burn). Allow the butter to melt and allow the garlic flavor to infuse into the oil for around 2 minutes.
Add the chicken tenders to the pan, season with salt and pepper and cook over high heat for about 1 min on each side. Don't worry if the chicken doesn't brown too much. This is part of the process to cook our the raw flour taste.
Remove the chicken and garlic from the pan and discard the garlic
Add the mushrooms and cook for about 1 minute, stirring so the mushrooms cook evenly.
Add the chicken back to the pan and add the chicken broth. Half cover the pan with a lid, leaving a gap so steam can escape. Cook for 5 minutes. After 5 minutes remove the lid and continue cooking for another 5 min.
Add the heavy cream, stir and cook for one more minute. The sauce might seem loose but it will continue to thicken as it sits. Adjust the seasoning.
Stir in the chopped soft fresh herbs.
Serve.
About EmmaFontanella.com
Thanks so much for visiting! I’m Emma Fontanella, a pastry chef based in Rome, Italy and New York in the United States. You might know me from my YouTube channel, Emma’s Goodies. I really believe the best baking is done at home, so this site is where I share my recipes designed for home bakers - from beginners to the most advanced.
Here you’ll find written step-by-step instructions for hundreds of my recipes, along with full video tutorials.
Tried one of my recipes? Please let me know on Instagram - I love seeing what you create! Mention @emmafontanella. Tag #emmafontanella #emmasgoodies
