Cotolette Di Pollo
A family favourite, Cotolette di Pollo are bread-crumbed chicken pieces with golden-brown crusts. The finer the breadcrumbs, the better! These are usually part of a ‘secondi’ course served with vegetables, but this recipe is for chicken strips or sandwich fillers for your picnic basket. Delicious!
For the Cotolette Di Pollo
- 30g Parmesan cheese, finely grated
- Finely grated zest ½ lemon, ½ lemon in wedges to serve
- 450g skinless chicken mini breast fillets
- 30g seasoned plain flour, for dusting
- 2 eggs, beaten
- 200ml Filippo Berio Mild & Light in Colour Olive Oil, for frying
- 100g Breadcrumbs
For the Lemon Aïoli
- 1 egg
- Finely grated zest 1 lemon and 2 tbsp lemon juice
- ½ tsp salt
- 2 cloves garlic, crushed
- 200ml Filippo Berio Mild & Light in Colour Olive Oil
- Rocket leaves
- In a shallow bowl, combine breadcrumbs, Parmesan cheese and lemon zest and season well.
- Place the chicken breasts between 2 sheets of plastic wrap and bash with a rolling pin until 6mm-7mm thick.
- Dust with the seasoned flour, dip in the egg and coat in the breadcrumb mixture, shaking off excess. Place on a tray lined with baking paper, cover and refrigerate until needed. Cotolette can be prepared a day in advance.
- Heat the Filippo Berio Mild & Light Olive Oil in a deep frying pan, over a medium high heat. When hot, reduce the heat to medium and add the chicken in batches and cook for 2-3 minutes each side until golden and crisp. Drain on kitchen roll
- To make the aïoli; place the egg, lemon juice and zest, salt, garlic cloves and the Filippo Berio Mild and Light in Colour olive oil in a small jug.
- Place a stick blender at the bottom of the jug and mix all the ingredients at the bottom before slowly bringing the blender to the top until the mixture completely emulsifies.
- Serve the aïoli with the cotolette, lemon wedges and rocket.
Cooks tipsFor cottolette sandwiches, split ciabatta rolls, spread the base with the aïoli, top with rocket leaves, sliced tomatoes and the cottolette.