Chicken Parmigiana

Ingredients: Procedure:Procedure:

1 chicken breast-skinless

25 gram ham - sliced/julienne

30 gram mozzarella

5 gram parsley-chopped

50 ml tomato napoli

150 ml

Preheat your oven to 200°c

Combine the panko crumbs, parmesan, parsley and lemon zest in a bowl and reserve for the crumbing set, along with the egg wash and seasoned flour. Butterfly the chicken breast and flatten slightly with a meat mallet.

Crumbing set

Egg wash (1 egg+100ml milk)

150 gram flour

150 gram bread crumb - panko

1 lemon zested

5 gram parsley-chopped

Pinch salt and pepper

Start by dredging the breast through the flour and shake off the excess, then pass through the egg wash and shake off the excess, then pass through the breadcrumbs, make sure that the breast is evenly coated. Repeat the egg wash and breadcrumb steps one more time.

Warm your tomato Napoli.

Gently heat a large frying pan and the over a med to high heat, carefully place the crumbed chicken breast into the hot

Gently shallow fry your chicken breast until golden on both sides, about 1-2 minutes per side. When ready, carefully remove from the and allow to drain briefly on paper towel to remove any excess

9. Place your crumbed breast onto a lined baking/pizza tray and top with Napoli, ham & then the mozzarella and bake in the oven until the cheese has evenly melted and we have an internal temperature of 70°c for the chicken. Garnish with chopped parsley.