This handy Italian chicken dish is great for a Friday night and kids love it! Serve with a green salad, lemon wedges and mayonnaise. If you have eggs leftover you can pop them in the fridge to scramble the next morning.
Wine Suggestion: keep it simple with an easy, dry white of your choice: Chardonnay, Verdicchio, Chenin … or tonights choice the Flying Solo Grenache Blanc – Viognier blend from Domaine Gayda. Easy, friendly citrus and apple flavours with hints of heather and a slight nuttiness, finishing clean and dry.
Chicken Cotoletta – serves 4
- 2 chicken breasts, sliced lengthways with your knife parallel to the board to give 4 thin fillets (your butcher will do this for you if you ask)
- juice of ½ lemon
- 1 handful of Italian 00 flour
- 3 medium free-range eggs, lightly beaten
- about 300g panko breadcrumbs
Put each piece of chicken between sheets of clingfilm, then beat them gently with a rolling pin until nice and thin. Season and sprinkle with the lemon juice.
Get 3 plates out and put the flour on one, the eggs on the next, and finally the breadcrumbs. Dip the chicken into the flour, shaking off any excess, then gently into the egg and finally into the breadcrumbs.
Heat a large frying pan with plenty of olive oil and fry the chicken until golden and crispy, a couple of minutes on each side. You can do this in batches if easier.
(Original recipe from Polpo by Russell Norman, Bloomsbury, 2012.)
Jono & Jules do food & wine 
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