CHICKEN COTOLETTA PANINI
SERVES 4
Crumbed chicken and crisp slaw tucked into a bun – delicious! Dress the slaw just before serving for lots of crunch.
INGREDIENTS
100g coarse breadcrumbs, made from day-old white bread
30g parmesan, finely grated
Finely grated zest ½ lemon, plus lemon wedges (optional), to serve
2 skinless chicken breasts
Seasoned plain flour, for dusting
1 egg, lightly beaten
Olive oil, for frying
4 small panini rolls, halved
Aioli or mayonnaise, and fresh mint, to serve
PARMESAN SLAW
300g shaved white cabbage 50g parmesan, finely grated 1 shallot, thinly sliced
1 clove garlic, finely chopped 2 Tbsp extra virgin olive oil Juice ½ lemon, or to taste
1 Combine breadcrumbs, parmesan and lemon zest in a shallow bowl and season. Pound chicken breasts between two sheets of baking paper until 6-7mm thick. Dust with seasoned flour, dip in egg, then coat in breadcrumb mixture, shaking off excess each time. Place on a tray lined with baking paper, cover and refrigerate until required. This can be prepared a day ahead. 2 For the 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 aioli or mayonnaise to taste. Top with chicken cotoletta and some slaw, scatter with mint and sandwich together. If desired, serve with lemon wedges for squeezing.