Chicken Cotolette

Cook up your own Chicken Cotolette! 😋😋
You'll need:
1 lb. boneless, skinless chicken breast
2 table spoons taste of Mekele Berbere or you choice...
½ cup all-purpose flour
2. large eggs
2 cups bread or panko bread crumbs
1 clove garlic, minced
2 tablespoons milk
Salt, for taste
½ cup grated parmesan cheese
2 tablespoons butter
olive oil, for frying
lemon wedge, for serving

1. Slice chicken breast in half lengthwise - cutlets. Use meat mallet, & pound the chicken until ¼-inch
2. Add Taste of Asmara Berbere, flour, eggs, and bread crumbs to 3 separate, shallow dishes.
3. To the dish with the eggs, add Taste of Asmara & milk. Season with salt and mix well.
4. Add the Parmesan cheese to the bread crumbs and stir to combine.
5. Coat each slice of chicken cutlet in the flour, dip in the egg mixture, and then the bread crumbs.
6. Place the coated chicken on a baking sheet lined with parchment paper refrigerate for 1 hour.
7. Melt the butter in a large saucepan over medium heat. Add enough olive oil to cover ¼ of the pan.
8. Fry the chicken until golden brown, about 3 min. per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil.
Serve the chicken with lemon wedges. We paired ours with chopped roman tomatoes, shallot, in olive oil & hint of garlic dressing

Enjoy! 😘