| METHOD Using a meat mallet, beat chicken until flat. Combine minced garlic, ½ tsp salt, dijon mustard and a pinch of pepper. Marinate for 20-30 minutes. Season flour with salt and pepper to taste, set aside. In a second dish, season breadcrumbs with lemon zest, half of the parmesan, garlic powder, onion powder, smoked paprika and dried herbs. In another dish, beat egg and add milk along with the juice from a lemon. Using 1 piece of chicken at a time, lightly dust chicken in the flour, then dip in the milk mix, and finally coat in the breadcrumb mixture. Place on a plate and chill for 30 minutes. Whilst the chicken is in the fridge, prepare the sauce. Add olive oil to a pan on medium-low heat and add garlic. Simmer for 2 minutes and add tomato sauce with ¼ cup basil and chilli flakes. Cook for 4 minutes. Preheat oven to 220C and line tray with baking paper. Heat olive oil in a pan on medium heat and shallow fry chicken (3-4 minutes on each side). Drain on a paper towel and transfer to a tray. Divide sauce over each piece of chicken, sprinkle parmesan and place a slice of mozzarella on top of the chicken. Bake for 12 to 15 minutes. Combine ingredients for the salad and serve with chicken. Enjoy! |
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