Best Ever CotoletteLaura Sharrad
- 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
- Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs. Season with salt and pepper
- Dip the chicken into flour, then eggs, then into the breadcrumbs
- Fry the cotolette in canola oil until golden & crisp
- Serve with a simple side salad & fresh mayonnaise
Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.
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