This traditional Milanese dish makes for soothing comfort food and your baby or toddler will love the crunchy texture of the topping
Slice each chicken breast horizontally across the middle to make 4 fillets. Cover with cling film and, using a meat mallet or a rolling pin, pound each fillet until it is about 0.5cm thick.
In a shallow dish, beat the eggs and season with salt and pepper. Place the breadcrumbs on a plate and mix in the herbs.
Take each piece of chicken and dip it first in the egg, then coat in the herby breadcrumbs.
Melt the butter with the oil in a frying pan over a medium heat. When frothy, cook the chicken for about 2 to 5 minutes on each side, until cooked through. You may need to cook the chicken in batches, depending on the size of your pan – use a teaspoon of butter and olive oil per chicken piece. (Use more butter or a little oil if the breadcrumbs have soaked it up before you turn the chicken, or if you want your cotolette to be extra crunchy.)
Serve with the lemon wedges, griddled courgettes and carrots and a drizzle of pesto.
This recipe is taken from Simply Italian: Cooking At Home With The Chiappa Sisters by Michela, Emanuela and Romina Chiappa (Penguin, £20).
Blend the chicken until smooth, adding breast or formula milk if it seems a bit dry.
Slice the cooked, crumbed chicken into 2cm x 1cm slices.
This typical vegetarian Italian dish is layered like lasagne but made with aubergine instead of pasta. And check out the new issue of M&B out 9th July with our interview with Michela Chiappa, one of the sisters behind this delicious recipe.