Chicken Cotoletta

This dinner always makes me feel better – a plate of crumbed chicken with lemon and sharp parmesan. While the original Italian recipe calls for a veal cutlet, I prefer chicken breast or thigh. Serves 1 or 2

1-2 free-range chicken breasts or thighs, boned and skinless

2 tablespoons plain flour, well seasoned with salt and pepper 1 large egg, lightly whisked 1 cup fresh breadcrumbs ¼ cup finely grated parmesan

(I use a microplane) oil for frying a squeeze of lemon juice a sprinkle of sea salt

If using chicken breast, slice breast horizontally through the middle so you have 2 thin pieces of meat.

Dredge chicken pieces through the seasoned flour, then the beaten egg and finally the breadcrumbs mixed with the parmesan. Set aside until ready to cook.

Heat 1cm cooking oil in a large frying pan to medium-high. Cook chicken until golden brown on one side, about 3-4 minutes, then turn, reduce heat and cook until cooked through.

Serve with lemon juice and plenty of salt.

Note: I’m not a huge fan of gadgets but one kitchen gadget I use a lot is a microplane – it’s seriously good for grating parmesan.