Name: Chicken cotoletta panini
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
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

Chicken cotoletta panini

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

Serves 4

Prep

20M

Cook

Total

25M

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

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

Method

1.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.

2.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.

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 aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.

Styling by Emma Knowles

Styling by Vanessa Austin