Ingredients
- 4 chicken breast fillets
- seasoned flour, for coating
- dry breadcrumbs, for coating
- 1 egg, lightly beaten
- 1 tablespoon milk
- oil, for frying
- 1 cup (250 g/8 oz) ready-made tomato pasta sauce
- 2 tablespoons shredded fresh basil leaves
- ½ cup (50 g/1¾ oz) grated Parmesan
- 100 g (3½ oz) mozzarella cheese, thinly sliced
Method
1. Trim the chicken of any excess fat or sinew and pat dry with paper towels. Place between sheets of plastic wrap and flatten with a meat mallet or rolling pin to 5 mm (¼ inch) thick.
2. Place the flour and breadcrumbs on 2 plates, and the egg and milk together in a shallow bowl. Coat the chicken in flour, shaking off any excess, dip in the egg and milk, drain and coat in breadcrumbs. Chill for 30 minutes.
3. Preheat the oven to moderate 180°C (350°F/Gas 4). Heat 3 cm (1¼ inches) of oil in a frying pan. Add the chicken and cook for 3–4 minutes each side until golden. Drain on paper towels. Place in a single layer in a greased shallow ovenproof dish.
4. Spoon the combined tomato sauce and basil over the chicken, sprinkle with Parmesan and lay the mozzarella on top. Bake for 20–25 minutes until golden.
