Cotoletta

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

Copeaux de Parmigiano Reggiano AOP lait cru 30% MG U SAVEURS, 60g	Quantity	€3.45
Garofalo Parmigiana Pasta sauce 310g	Quantity	€13.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aero Peppermint Milk Chocolate Mini Eggs 70g 12 Pack	Quantity	€17.00
Aglione Garlic and Tomato Sauce 180 gr	Quantity	€5.00
Bart Black Garlic Paste 95g	Quantity	€21.00
Bart Breadcrumbs 150g	Quantity	€9.00
Panko Breadcrumbs 200g	Quantity	€3.71
Anchovy with Parsley 200 gr	Quantity	€9.00
Alziari Provence Olive Oil Gift Box	Quantity	€67.16
Alziari Mini Olive Oil & Vinegar Sampler	Quantity	€10.24
Cotoletta	View products	Price range: €3.45 through €56.19
Batchelors Cup a Soup Chicken Noodle 94g	Quantity	€8.00
Batchelors Cup A Soup Chicken & Vegetable 4 x 27.5g	Quantity	€8.00
Batchelors Chicken & Leek Cup A Soup 86g	Quantity	€8.00
Batchelors Chicken Flavour Super Noodle Pot 75g	Quantity	€7.00
Amoy Chicken Powder	Quantity	€6.10
Batchelors Cup a Soup Chicken 81g	Quantity	€8.00
Baked Fish with Ginger and Soy	View products	Price range: €3.49 through €25.00
Baked Salmon with Garlic, Thyme & Zucchini Salad	View products	Price range: €5.00 through €67.16

CategoriesMeat Menu, Recipes

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.

Cotoletta

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