Make Olia Hercules\u0027s recipes for Chicken Cotoletta Sandwiches with Marie Rose and Lettuce, Potatoes of My Childhood and Cabbage Fritters
You’ll need 3 shallowish soup bowls for the crumbling action.Mix the flour with the garlic granules and 1 tsp salt and put it into the first bowl. Put the egg into the second bowl and the crumbs in the third.Separate the mini fillet from the chicken breasts: they are the flappy bits that separate easily. You can overlap them with the main chicken breast part and bash them using a meat mallet, moulding the pieces together, or bash them separately into a little schnitzel for a small child.
Have a large plate lined with paper towels ready. Heat 3 tbsp oil in a large frying pan over medium-high heat. If you want extra luxuriousness, add a pat of butter too. When it sizzles, add half the chicken gently, so the hot fat doesn’t splash you. Fry for 90 seconds, then turn and cook for another minute. If you managed to get your chicken very thin, it will be ready. You can take it out of the pan and slice it at the thickest part to check, cooking for another minute on each side if needed.
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