Chicken cotoletta panini

AT A GLANCE

  • Serves 4 people

Crumbed chicken and crisp slaw tucked into a bun - what's not to love? Dress the slaw just before serving for maximum crunch.

  • 100 gm coarse breadcrumbs, made from day-old white Bread
  • 30 gm parmesan, finely grated
  • Finely grated rind of ½ lemon, plus lemon wedges (optional), to serve
  • 2 skinless chicken breasts
  • Seasoned plain flour, for dusting
  • 1 egg lightly beaten
  • Olive oil, for shallow-frying
  • 4 small panini rolls, halved
  • Aïoli or mayonnaise and mint, to serve
  •  
  • Parmesan slaw
  • 300 gm shaved white cabbage
  • 50 gm parmesan, finely grated
  • 1 golden shallot, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 tbsp extra-virgin olive oil
  • Juice of ½ lemon, or to taste
01   Combine breadcrumbs, parmesan and lemon rind in a shallow bowl and season. Pound chicken breasts between 2 sheets of baking paper to 6mm-7mm thick. Dust with seasoned flour, dip in egg, then coat in breadcrumb mixture, shaking off excess after each. Place on a tray lined with baking paper, cover and refrigerate until required. Cotoletta can be prepared a day ahead.
02   For parmesan slaw, combine cabbage, parmesan and shallot in a bowl. Whisk remaining ingredients in a separate bowl, season and toss with cabbage mixture just before serving.
03   Heat 2cm oil in a large frying pan over medium-high heat, add chicken and fry, turning occasionally, until golden brown and cooked through (4-5 minutes). Drain on paper towels, season to taste then halve.
04   Spread panini with aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.

Topics:

CHICKEN, CABBAGE, SPRING, ITALIAN, BREAD, BREADCRUMBS, PARMESAN

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

FEATURED IN

Oct 2017

Oct 2017

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