Oven-baked herbed chicken ‘cotoletta’ (crumbed)

Serves Icon
Time 25 Minutes
  • 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
Cos and tomato salad
  • 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

How to Make It
Step 1

Preheat the oven to 190°C conventional oven/ 170°C fan-forced (374° Fahrenheit/Gas 5). Line a large baking tray with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the Oven-baked herbed chicken ‘cotoletta’ with cos and tomato salad and a lime wedge – buon appetito.


So easy and taste great!

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