Chicken cotoletta panini

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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