Crumbed chicken and crisp slaw tucked into a bun - what's not to love? Dress the slaw just before serving for maximum crunch.
- 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
- 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
- 1Combine 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.
- 2For 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.
- 3Heat 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.
- 4Spread panini with aïoli or mayonnaise to taste, top with cotoletta and slaw, scatter with mint, sandwich and serve.