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When chef-owner Andrea Frizzi decided to expand Il Posto‘s hours to include lunch, he knew costoletta di pollo would have a place on the menu. The lightly breaded, bone-in chicken cutlet is traditionally eaten for lunch in his hometown of Milan.
The meal itself is a riff on the city’s more famous veal dish (costoletta di Milanese) in which a chop is pounded until thin and then breaded. But where veal is expensive for the midday meal, chicken is less so. Thus, an airline breast with a small wing bone retains the pomp and circumstance of the veal chop—without the price tag or heaviness.
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Frizzi’s preparation of the chicken dish changes on a whim but recently included barely wilted, vinegary spinach and sweet-tart onion agrodolce. In any form, costoletta di pollo provides delicious midday sustenance—and is perfectly suited to the wintery weather.
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