Gooooood evening Foodie people of Hive hope you're having a wonderful day/night and enjoying life no matter what you're experiencing at the moment.
A few weeks ago I showed you a recipe for Pork fillets which were absolutely divine. But today I'm going to show you how to make the pinical of chicken. The Italian favourite Chicken Cotoletta, this easy to prepare meal is a family favourite and it will leave you with a wonderful dish that you will never ever again order once you learn how easy it is to make.
First things first you want to prepare your crumbs and this one is simple, about a cup of bread crumbs, handful of chopped continental parsley, table spoon of salt and a sprinkle of pepper. Mix it all through so it's evenly dispersed amongst itself and now you're ready to rumble.
Now depending on how many people you're feeding you're going to need to use atleast two (2) chicken breasts. You want to fillet them thinly and don't worry too much if they break or don't come out whole. But the trick is to use a sharp knife, try to keep the chicken as flat as possible and apply downward pressure with your hand or if your not confident something else. Last thing you want is the knife breaking through the chicken and you ending up with a piece of filleted hand.
Once you've done that you want to pat the chicken breasts into some flour on both sides, this ensures that the egg you're about to dunk the chicken in coats properly and doesn't fall off enabling you to apply an even coat of bread crumbs.
Once you've coating the chicken you want to have a fry pan with Canola oil or sunflower oil ready to go. About 2cm worth of oil on a medium heat, too hot and the bread crumbs will burn and the chicken raw on the inside. No on likes salmonella so make sure you cook it thoroughly. It will probably only take about 2 minutes to cook one side once the oil is hot enough.
Once one side is golden brown it's time to flip and cook the other side until it is golden brown. You may need to add some more oil depending on how much chicken you have as the chicken bread crumbs will soak up alot of the oil. Once the oil starts running low the bits of bread crumbs that fall off burn abit and if the oil is low you'll end up with bits of burned crumbs on your chicken. This will happen regardless but you don't want an entire piece coasted in burned crumbs, won't taste really nice.
The reason why I used Canola oil is that it has a higher heat temperature where as olive oil tends to smoke and begin to burn and isn't the best oil for deep frying things.
And there you have it, a wonderful plate filled of chicken cotoletta which you can now turn into parmigiana by putting ham and cheese and tomato paste and then into a hot oven long enough just to melt melt cheese.
The thinly cut chicken pieces become crispy and delicious, they're beautiful on their own with a sprinkle of salt and a squeeze of lemon.
Do you have a family favourite recipe? Let me know in the comments section below.