Oven-baked herbed chicken ‘cotoletta’ (crumbed)
- 500g chicken breast fillets, trimmed and sliced for schnitzel
- 2 eggs
- 140g dried breadcrumbs
- 30g Parmigiano Reggiano (alternatively Pecorino) cheese
- 2 tablespoons flat-leaf parsley
- 1 lime, quartered to serve
- Canola oil (enough to generously cover the base of the baking tray)
- Sea salt, freshly ground black pepper
- 1 baby cos lettuce (romaine lettuce), leaves separated, roughly chopped
- 2 roma tomatoes (approximately 250g), halved, thinly sliced
- 4 fresh basil leaves, torn (or finely chopped)
- 3 tablespoons (60ml) extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Sea salt, freshly ground black pepper
Preheat the oven to 190°C conventional oven/ 170°C fan-forced (374° Fahrenheit/Gas 5). Line a large baking tray with baking paper.
Season the chicken with salt and pepper. Use a fork to lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs, parsley and Parmigiano Reggiano (or Pecorino) in a separate bowl. Dip one of the chicken pieces in the egg mixture, then coat in the herbed breadcrumbs. Place the cotoletta (crumbed chicken) onto a plate. Repeat with the remaining cotolette.
Pour enough oil to generously cover the base of the paper-lined baking tray. Place the chicken cotolette into the baking tray with oil. Drizzle extra oil on top of the cotolette and cook for 15-20 minutes, turning halfway through cooking.
To make the cos and tomato salad, place the cos lettuce, tomato slices and basil in a mixing bowl. Combine the olive oil, balsamic vinegar, salt and pepper in a screw-top jar and shake well to combine. Drizzle the dressing over the salad. Use your hands to toss the cos and tomato salad to combine.
Serve the Oven-baked herbed chicken ‘cotoletta’ with cos and tomato salad and a lime wedge – buon appetito.
So easy and taste great!
