rumbed Chicken Parmigi

4 x 200g chicken breast fillets
1½ cups Panko breadcrumbs
½ cup finely grated parmesan
2 eggs, lightly beaten
Salt and pepper, to taste
½ cup plain flour
Vegetable oil, for
shallow frying
130g shaved leg ham
1 cup Napoletana pasta sauce
4 slices mozzarella cheese, halved
Mixed salad leaves and
shoestring fries, to serve

1 Remove the tenderloin from each chicken fllet. Reserve for another use.

2 Cover each fllet with a piece of plastic wrap. Using a rolling pin, pound to an even thickness to about 1½cm thickness.

3 Combine breadcrumbs and parmesan on a large plate. Place eggs in a shallow dish. Season with salt and pepper. Dust chicken in four. Shake away excess. One at a time, dip chicken in egg, then coat in breadcrumb mixture, pressing on lightly. Place on an oven tray. Refrigerate, covered, for 15 minutes.

4 Heat enough oil in a large frying pan to shallow-fry over a medium to high heat. Add chicken in two batches. Shallow-fry for about 2 to 3 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper. Transfer to a large oven tray.

5 Divide ham evenly over chicken. Spread over pasta sauce. Top with cheese.

6 Cook in a hot oven (200C) for about 6 to 8 minutes, or until cheese is melted.

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