@madebynataaa: Chicken Cotoletta 🍗 Serves: 6–8 Prep Time: 20 minutes (+ marinating time) Cook Time: 15-20 minutes Ingredients • 1.2kg free-range chicken breast, sliced thinly • 6 free-range eggs • 3 heaped tbsp Pecorino Romano, finely grated • 3 heaped tbsp Parmesan Reggiano, finely grated • 2 tbsp finely chopped fresh parsley • 1 tbsp olive oil • 1 tsp sea salt • 1 tsp black pepper • Breadcrumbs, for coating • Canola oil, for shallow frying Method 1. In a small bowl, combine the finely chopped parsley and olive oil. Set aside. 2. In a large bowl, add the eggs, Pecorino Romano, Parmesan Reggiano, parsley and olive oil mixture, sea salt, and black pepper. Whisk until well combined. 3. Add the sliced chicken breasts to the egg mixture, ensuring every piece is well coated. 4. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavour and tenderness. 5. Remove the chicken from the marinade. Coat each piece thoroughly in breadcrumbs, pressing gently to ensure the crumbs adhere well. Place the crumbed chicken onto a tray or plate. 6. Heat a generous layer of canola oil in a large frying pan over medium heat. 7. Once the oil is hot, carefully add the chicken pieces without overcrowding the pan. 8. Cook for 3–4 minutes per side for thin slices, turning once, until golden brown and cooked through. If using thicker chicken slices, cook for 4–5 minutes per side. 9. Transfer to a plate lined with paper towel to drain any excess oil. 10. Serve immediately and enjoy. Notes • The longer the chicken marinates, the better the flavour. Overnight is ideal. • Thinly sliced chicken produces the most tender and traditional cotoletta. • If using thicker slices, increase the cooking time accordingly. • Crumbed chicken can be frozen before cooking. Freeze in a single layer, then transfer to an airtight container or freezer bag for up to 3 months. • For extra crunch, allow the crumbed chicken to rest for 10–15 minutes before frying. • Delicious served with a simple rocket salad, lemon wedges, or crispy roasted potatoes. #cooking #recipes #chicken #yummy #nata

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Tuesday 23 June 2026 08:33:47 GMT