Main courses

Cotolette di pollo con spinaci

Cotolette di pollo are soooooo good.

They pack some serious flavour, they’re easy to make and they’re super healthy especially if you put some spinach on the side.

Now some people think that spinach should be left to the likes of Popeye but I say “just call me Olive Oyl!”. I am a massive spinach fan (quite possibly the dullest thing I’ve ever said about myself), it’s not just a mere leafy vegetable, it puts the SUPER in superfood and with a bit of TLC it can be the star of your dish.

But before we get onto the spinach I still have to tell you what the dish actually is. Cotolette di pollo are chicken fillets but flattened (story of my life), you can get them from any butcher or just buy a pack of normal chicken fillets and take out some of your midweek work stress on them by bashing the life out of them with a rolling pin (seriously the best meditation that money CAN’T buy).

So the dish itself is pretty simple, it’s just breaded chicken fillets with a squeeze of lemon and garlic infused spinach on the side. Now I’d recommend breading the chicken yourself just because it’s more fun and tastes waaaayyyyy better than anything you can get from your butcher (don’t go buying frozen birdseye breaded chicken because it so won’t taste the same). But I appreciate that a lot of you have busy lives so go ahead and cheat a little and ask your butcher to bread them for you.

For those of you who have the time, here’s how to bread the fillets..

Ingredients:

  • 1 egg
  • bowl of plain flour
  • bowl of breadcrumbs
  • salt and pepper

 

  1. Crack the egg into a bowl and whisk
  2. Season the fillets with salt and pepper
  3. Dip the fillets into the egg
  4. Then dip the fillet into flour and make sure it’s completely covered
  5. Leave the fillets to rest for 10 minutes, this will give the flour time to soak into the skin.
  6. Now get your bowl of breadcrumbs and cover the fillets like you did with the flour.

 

Now it’s time for the rest of the dish…

Ingredients:

  • Breaded chicken fillets
  • Half a lemon
  • 250g bag of spinach
  • 1 garlic clove
  • 1 peperoncino

img_3655

Recipe for spinach:

  1. Boil the spinach until soft
  2. Drain into a colander and leave for 15 minutes
  3. Chop the garlic and peperoncino and put into a hot pan with a knob of butter
  4. Add the spinach to the pan and let it soak up all of the buttery goodness

Recipe for the chicken:

  1. When your spinach is almost done, turn the heat down and let it sit for a bit.
  2. Put some olive oil in a frying pan and whack the heat up high.
  3. Once the pan is piping hot put the chicken in and leave it for a couple of mins (don’t move it around too much otherwise the coating will come off).
  4. After a few minutes it’s time for a bit of flippage, carefully flip the chicken over to brown the other side.
  5. After 10 minutes the chicken should be done so go ahead and squeeze a spritz of lemon juice over it (you can add a bit of chopped parsley too if you like).
  6. Serve the chicken and spinach together with a chunk of lemon on the side for garnish

And buon appetito...  Cotolette di pollo con spinaci!

img_3841

Work that hob and Walk unafraid people!

-H    Xx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s