“Having grown up around Naples, I am inevitably a pizza lover. As a child I could easily have eaten it every day and for every meal, but my mother refused to let me. She invented this dish using all the classic pizza ingredients – tomato sauce, bread and mozzarella – and turned it into this amazing dish.”
– 2 eggs
– 60g freshly grated parmesan cheese
– 60g breadcrumbs, toasted
– 2 tablespoons plain flour
– 4 skinless, boneless, chicken breasts, about 100g each
– 50ml olive oil
– 2 mozzarella balls, drained and sliced
– Salt and pepper to taste
– Dried oregano to garnish
For the sauce:
– 2 tablespoons olive oil, plus extra for drizzling
– 2 garlic cloves, peeled and sliced.
– 2× 400g tins of chopped tomatoes
– 2 teaspoons of dried oregano
For the salad:
– 4 handfuls of mixed salad leaves
– Juice of ½ lemon
– 2 tablespoons of extra virgin olive oil
First make the sauce. Heat 2 tablespoons of olive oil in a pan, add the garlic and fry for 1 minute. Add the chopped tomatoes and oregano, season with salt and pepper and simmer for 10 minutes until the mixture has reduced and thickened.
Meanwhile, beat the eggs in a bowl and season with salt and pepper. Combine the Parmesan, breadcrumbs and flour on a plate or in a shallow dish.
Place the chicken breasts between two pieces of cling film, then use a rolling pin to bash them out until they are 5mm thick.
Dip each chicken breast in the egg, then coat with the Parmesan breadcrumbs.
Heat the oil in a large frying pan and cook the coated breasts for minutes on each side until coloured and cooked through. Drain on kitchen paper.
Dress the salad leaves with the lemon juice, extra virgin olive oil, salt and pepper, then place in serving bowls.
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