Eat Chicken Cutlets for Breakfast at Cotoletta’s New Brunch
They're serving Bellinis, Bloody Marys, and the Breakfast Stack, a signature cutlet-waffle-egg creation, in Fitler Square on weekends.
There’s nothing quite like a crispy, juicy, saucy cutlet — whether chicken, veal, or eggplant. And now, cutlet specialist Cotoletta Fitler Square is serving them for brunch.
The downtown offshoot of chef Beth Amadio’s Best of Philly-winning Bala Cynwyd favorite just rolled out their new brunch menu after opening in the former Tria Fitler Square space at 23rd and Pine back in May.
While the menu includes weekend morning classics like lemon poppyseed pancakes, stuffed challah French toast, and eggs Benedict, it’s the Italian bites that are really exciting.
There’s giambotta, a home-style, fritatta-like egg dish typically made with a mix of cooked vegetables or leftovers; Amadio makes hers with Italian sausage, peppers, onions, and potatoes. There’s also a morning-friendly take on the restaurant’s signature dish, the Stack, made with of chicken cutlet, eggplant, and provolone, and peppers: the Breakfast Stack is a crispy chicken cutlet and a sausage-stuffed long hot pepper sandwiched between Belgian waffles, all topped with a sunny-side-up egg.
Brunch at Cotoletta Fitler Square also includes morning booze like Bellinis and three kinds of Bloody Marys, plus a slate of cutlet and breakfast sandwiches — some favorites from Amadio’s days at her first restaurant, Homemade, in Narberth.
Brunch at Cotoletta Fitler Square is served Saturday and Sunday from 10 a.m. until 3 p.m. Check out the full menu below (click to embiggen).