I’ve said it before and. I’ll say it again, my fav meal is a chicken Milanese salad. It’s just so damn good. The hubs, a purest when it comes to cotolette, prefers to eat his sans salad. And he really thinks it’s blasphemy what I did today with his fav Sunday lunch. I was in the mood for a sandwich, so I took some inspiration from what I consider to be the best sandwich in town (The Southern General’s Chicken Schnitzel) and made myself a damn fine sandwich. I married my love of the Milanese salad and the damn fine sandwich and what happened was sandwich magic. Enjoy. Ciao y’all.
Aioli-I’m not much on the exact measuring-do everything to taste, it’s not baking, you’ll be fine.
Duke’s mayo
Finely chopped shallot
Finely chopped capers (handful)
Zest of one lemon
Fresh thyme leaves
Pulverized Parmesan to taste and thicken
Juice of half a lemon
Mix together and refrigerate
Cotolettes-everyone makes theirs differently and mine is rarely the same, but here’s how I made them today.
2 chicken breast cut into small pieces and pounded very thin
I do a mixture of seasoned bread crumbs and panko, throw in some Parmesan and cayenne
Dredge chicken in flour, then egg, then breadcrumbs and put on a parchment lined cookie sheet
Fry on medium/medium high heat til done and crispy in olive oil (enough to coat the pan)
The Sandwich-next time I’ll probably use a brioche bun, but they didn’t have any at the Teeter, so I used a sub roll
Sub roll almost cut in half and toasted in the cotolette pan just to toast up ( I wiped the pan out first, then toasted for a minute or two on high)
Sun dried tomatoes not packed in oil
Arugula
Smear the aioli on both sides to your liking, add a thin layer of arugula and Sind dried tomatoes
Cotolette.
So good. So. Good.
Ciao Y’all 