Can you crumb the chicken ahead of time before cooking?

Absolutely you can crumb the chicken cutlets a few hours ahead, then store them in the fridge on baking/parchment paper until ready to cook.

Can I use chicken thighs instead of breasts?

You can use boneless, skinless chicken thighs. Don't cut them in half and they will just take a little longer to cook.

Do I need to finish cooking in the oven?

No, you can continue to cook the chicken in the pan, continually turning every couple of minutes to avoid burning the crumb. I like to finish in the oven so I can prepare other food without having to worry about the chicken. You can also leave it in the oven after you turn it off to keep it warm.

Crispy Chicken Cotoletta with Fresh Salsa Verde

Ingredients

Scale

For the chicken cotoletta:

500 grams chicken cutlets (or 4 pieces)

1 egg beaten

1 teaspoon dijon mustard

1/4 cup cornflour

3/4 cup panko crumbs

1/4 cup grated parmesan (around 6 grams)

1 teaspoon garlic powder

1 teaspoon kosher salt

flaky salt to season

For the lemon salsa verde:

10 grams parsley

10 grams capers

50 millilitres olive oil

35 millilitres lemon juice plus zest of one lemon

flaky salt to season

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Instructions

Pat the chicken cutlets dry then season with kosher salt.
In a wide bowl, mix the panko breadcrumbs, grated parmesan and garlic powder.
In a second bowl, beat the egg with the dijon mustard.
Place the cornflour in a third bowl.
Coat the chicken cutlets in the cornflour, shaking any excess off.
Dip into the egg mixture, again shaking off any excess.
Coat in the panko crumb mixture, pressing the crumbs into the chicken to help them stick.
Place the crumbed chicken in a single layer on a baking paper-lined tray and refrigerate for at least 30 minutes.
While the chicken rests, mix all the salsa verde ingredients in a bowl, season to taste and set aside.
Heat a skillet over medium heat and add enough cooking oil to form a thin layer.
Fry the chicken cutlets for about 2 minutes on each side, until lightly golden and crispy.
Drain off any excess oil with paper towels then transfer the chicken cutlets to a wire rack set over an oven tray and bake in oven preheated to 180ºC for 15 minutes or until cooked through.
Season with flaky salt to taste and serve with the salsa verde drizzled over the top or on the side.

Notes

Cooking oil. I use canola oil, but you can use any neutral high smoke point oil, such as sunflower, vegetable or avocado.
Resting the chicken. Letting the crumbed chicken rest in the fridge helps the coating stick, ensuring even cooking.

Author: Ben Walls
Prep Time: 10
Resting time: 30
Cook Time: 20