Chicken cotoletta panini

SERVES 4 // PREP TIME 20 MINS // COOK 5 MINS Crumbed chicken and crisp slaw tucked into a bun – what’s not to love? Dress the slaw just before serving for maximum crunch. Pictured p114.

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

1 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.

2 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.

3 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.

4 Spread panini with aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.