Chicken cotoletta panini recipe
Chicken cotoletta panini recipe - 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.
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Cooking tools:
- Meat tenderizer
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking sheet
- Skillet
- Stove
- Refrigerator
- Parchment paper
- Paper towel
- Plastic wrap
Ingredients
- 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
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