Mini chicken cotoletta with lemon and chive yoghurt

Cookbook author and TV host Silvia Colloca has given family favourite crumbed chicken and vegetables a makeover using Smeg Galileo multi-cooking technology and the clever in-oven air fry tray. The one tray wonder is cooked in just 15 minutes and delivers all the flavour and crunch of fried food, without the mess or added fat.

PYROSTEAM | Air-fry | Temp: 220oC | Fan:100% | Preparation Time  25 minutes

| Cooking Time: 15 minutes | Shelf 3

Mini chicken cotoletta with lemon and chive yoghurt 

Serves 4

INGREDIENTS

Crumb mix

¼ cup flour

2 eggs, beaten

½ cup panko breadcrumbs

½ tsp lemon zest

½ tsp orange zest

¼ cup fine grated parmesan

2 garlic cloves, minced

½ bunch parsley, finely chopped

2 x 200g chicken breasts – cut into 5 - 6 long strips each breast

Olive oil spray

1 punnet baby corn

3 green or yellow zucchinis, cut round, on the bias

1 lemon

1 small iceberg lettuce

Lemon, chive yoghurt mayonnaise

1 lemon zest & juice

2 tsp chives, finely sliced

1 tbsp Greek yoghurt

½ cup mayonnaise

HOW TO SET THE OVEN

OTHER FUNCTIONS > AIRFRY > 220°C

1.    Set the oven and place the telescopic rails at level 1 with a rack and a silicon mat or baking dish to catch the crumbs.

2.    For lemon, chive yoghurt mayonnaise, combine all ingredients and mix well.                                                                             Cover and refrigerate until serving.

3.    Set up a three-bowl crumbing station by placing flour in one bowl, beaten eggs in another and combined gremolata crumb mix in another.

4.    Dip the chicken strips in flour, then eggs and gremolata crumb mix, pressing down well.

5.    Place crumbed chicken on air fry tray and add zucchini and baby corn.

6.    Lightly spray with olive oil spray and bake on level 3 for 15 minutes.

Serve the crumbed chicken, zucchini and baby corn with the lemon, chive yoghurt mayonnaise and iceberg lettuce leaves.