Crumbed chicken and crisp slaw tucked into a bun
- what's not to love? Dress the slaw just before serving for
100 gmcoarse breadcrumbs, made from day-old white Bread 30 gmparmesan, finely gratedFinely grated rind of ½ lemon, plus lemon wedges (optional), to serve2skinless chicken breastsSeasoned plain flour, for dusting1 egglightly beatenOlive oil, for shallow-frying4small panini rolls, halvedAïoli or mayonnaise and mint, to serveParmesan slaw300 gmshaved white cabbage50 gmparmesan, finely grated1golden shallot, thinly sliced1garlic clove, finely chopped2 tbspextra-virgin olive oilJuice of ½ lemon, or to taste
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.
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.
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.
Spread panini with aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.