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 sesame oil to generously cover the base of the paper-lined baking tray. Place the chicken cotolette into the baking tray with oil. Drizzle extra sesame 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!
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