Chicken Parmigiana

Ingredients

· 1 chicken breast per person

· 20g flour, add a pinch of salt

· 1 egg, beaten

· 100g panko breadcrumbs

· 50g parmesan, finely grated

· 1-2 tbsp oil

· Butter, small knob

· Lemon, halved

Method

· To start, place the chicken between two pieces of cling film or grease proof paper and flatten until thin using a rolling pin or meal mallet.

· Next, place flour in a shallow bowl with a pinch of salt and lightly dust the chicken.

· In another bowl, beat the egg and wet the chicken.

· In the final bowl, coat the chicken in breadcrumbs and parmesan.

· To cook, melt butter and oil in a saucepan, cooking for three to five minutes on both sides until crispy.

· To serve, I recommend a salad or pea purée. For pea purée, boil a handful of peas, blend with a fork and add a little butter to hold. To finish, place the chicken on top, sprinkle with parmesan and half a lemon.