Chef Nick Bergin is at it again with his special creations, this time introducing an Italians favourite leftover sandwich – the chicken cotoletta
If you’re looking to add some excitement to your homemade sandwich repertoire then this bad boy is for you. Necessities include a soft filled crunchy panino, golden brown and fried to perfection chicken cotoletta, provolone dolce cheese and the final touches – some bitterness from Sinisi’s friarielli and Calvi pepperoncini for that added kick to each bite.
Serves 1
Ingredients
1 Chicken cotoletta
1 Mercato made ciabatta roll (cut open)
1 tablespoon mayonnaise
1 teaspoon Calvi pepperoncino
2 slices provolone dolce
2 tablespoons Sinisi friarelli
Directions
Heat a pan over medium heat with a generous amount of olive oil. Fry your cotoletta until golden brown on either sides. Once cooked drain on paper towel and season with sea salt.
Now take your roll and spread the base with the mayonnaise and on the lid spread with the Calvi pepperoncino. On the base, add your cotoletta followed by the cime di rappa and then slices of provolone.
Using either blowtorch or a grill, melt your cheese until it starts to caramelise. Place the lid on top and enjoy your panino
