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Crunchy Breaded Chicken Recipe From The Chiappa Sisters

Slice a chicken breast across lengthways to make a thin ‘steak’ and it will make your food go further and help it cook more quickly. This breaded chicken recipe is ideal for this and your children will love it.
by Simply Italian |
Published on

Preparation Time

25 minutes

Serves

4

Nutrition

N/A

Puree

Blend the chicken until smooth, adding breast or formula milk if it seems a bit dry.

Finger Food

Slice the cooked, crumbed chicken into 2cm x 1cm slices.

Ingredients

  • 2 chicken breasts, skin removed

  • 2 medium eggs

  • Fine salt and freshly ground black pepper

  • 150g breadcrumbs

  • 1 tablespoon dried herbs (parsley, rosemary or thyme)

  • 4 teaspoons salted butter, plus extra if needed

  • Olive oil

  • Lemon wedges, to serve

This traditional Milanese dish makes for soothing comfort food and your baby or toddler will love the crunchy texture of the topping

  1. 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.

  2. In a shallow dish, beat the eggs and season with salt and pepper. Place the breadcrumbs on a plate and mix in the herbs.

  3. Take each piece of chicken and dip it first in the egg, then coat in the herby breadcrumbs.

  4. 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.)

  5. Serve with the lemon wedges, griddled courgettes and carrots and a drizzle of pesto.

Simply Italian by the Chiappa Sisters

This recipe is taken from Simply Italian: Cooking At Home With The Chiappa Sisters by Michela, Emanuela and Romina Chiappa (Penguin, £20).

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