Best Ever Cotolette

Laura Sharrad

Ingredients:

  • 6 chicken thighs
  • 3 cups fresh breadcrumbs
  • ½ bunch parsley
  • 100g parmigiano cheese
  • 2 garlic cloves
  • Sea salt
  • Black pepper
  • Flour, for dusting
  • 2 eggs

Method:

  1. Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs.  Season with salt and pepper
  2.  Dip the chicken into flour, then eggs, then into the breadcrumbs
  3.  Fry the cotolette in canola oil until golden & crisp
  4.  Serve with a simple side salad & fresh mayonnaise

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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