Chicken Cotoletta


This dinner always makes me feel better – a plate of crumbed chicken with lemon and sharp parmesan. While the original Italian recipe calls for a veal cutlet, I prefer chicken breast or thigh. Serves 1 or 2

1-2 free-range chicken breasts or thighs, boned and skinless

2 tablespoon­s plain flour, well seasoned with salt and pepper 1 large egg, lightly whisked 1 cup fresh breadcrumb­s ¼ cup finely grated parmesan

(I use a microplane) oil for frying a squeeze of lemon juice a sprinkle of sea salt

If using chicken breast, slice breast horizontal­ly through the middle so you have 2 thin pieces of meat.

Dredge chicken pieces through the seasoned flour, then the beaten egg and finally the breadcrumb­s mixed with the parmesan. Set aside until ready to cook.

Heat 1cm cooking oil in a large frying pan to medium-high. Cook chicken until golden brown on one side, about 3-4 minutes, then turn, reduce heat and cook until cooked through.

Serve with lemon juice and plenty of salt.

Note: I’m not a huge fan of gadgets but one kitchen gadget I use a lot is a microplane – it’s seriously good for grating parmesan.

Newspapers in English

Newspapers from Australia