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A weekly request and staple in my household and always a favourite. Mum, the Cotoletta master, would make an egg-garlic mixture and then coat with breadcrumbs, deep-frying until golden brown for the ultimate crunchy memory bite!
Price range: €3.45 through €67.16
Step 1
Butterfly the chicken breast or tenderloin fillet and beat until flat.
Step 2
Salt each fillet.
Step 3
Beat eggs with 2 cloves of garlic in the mixture.
Step 4
Dip the chicken fillet in the parmigiano until coated with the cheese then into the egg mixture and then the crumb mixture. No Parmesan in the crumb only salt and parsley.
Step 5
Deep fry until golden brown – I use a light taste olive oil.
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