Herb-crumbed chicken (cotoletta di pollo

• Produce

  • 1/2 cup Flat-leaf parsley
  • 1 Garlic clove, small
  • 1 Lemon, wedges
  • 1/2 Onion, small
  • 1 tsp Rosemary, leaves

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 Plain flour

• Oils & Vinegars

  • 1 Sunflower oil and extra virgin olive oil

• Bread & Baked Goods

  • 1 Herbed breadcrumbs

• Dairy

  • 80 ml Milk
  • 40 g Parmesan

• Other

  • 1½ loaves of thicky sliced, stale white bread, crusts removed
  • 4 X 200 g chicken breast fillets

Found on nonnascooking.com

Description

Directions

• To make breadcrumbs, chop 2 slices of bread and process with garlic, onion, parsley and rosemary in a food processor until finely chopped. Roughly chop remaining bread and, adding a little at a time, process until fine breadcrumbs form. Transfer to a shallow bowl, add parmesan, season with salt and pepper, and combine.
• Whisk eggs with milk in a second shallow bowl and season. Place some flour in a third shallow bowl. Remove chicken tenderloins and cut chicken breasts in half horizontally. Season with salt. Dust chicken pieces with flour, shake off excess, then dip in egg mixture and coat with breadcrumbs.
• Fill a large frying pan 2 cm deep with equal amounts of each oil and heat over medium heat. Working in batches, cook chicken breasts for 4 minutes each side and tenderloins for 2 minutes each side or until golden brown and cooked through. Drain on paper towel and serve with lemon wedges.