This is one of our favourite dishes to make year-round. Made with ripe summer tomatoes for the sauce, crispy breadcrumbs, and two different kinds of cheese; this is one everyone will love!
Ingredients
- 3 chicken breasts, boneless, skinless & pounded thin
- 100g flour
- 2 eggs, whisked
- 130g breadcrumbs
- 4 tomatoes, finely diced
- 2 cloves of garlic, minced
- 2 tablespoons of extra virgin olive oil, plus more for frying
- Pecorino cheese, grated (as much as you like)
- Parmesan cheese, grated (as much as you like)
- Fresh basil, for serving
- Salt and pepper, to taste
Method
- Make the tomato sauce: Add 2 tablespoons of olive oil to the bottom of a large saucepan and combine with the minced garlic and diced tomatoes. Season with salt and pepper. Leave on the stove to reduce and bring to a simmer. Set aside.
- Prepare the chicken: On a large plate, add the flour. In a large bowl, add the whisked eggs and in another bowl add the breadcrumbs. Coat the flattened chicken on both sides in the flour, then dip in the eggs, before coating in the breadcrumbs. Repeat this process with all 3 pieces of the chicken and transfer to a plate.
- In a large saucepan, add more olive oil to the pan and wait until the oil is hot. Very carefully drop each piece of chicken into the oil. Fry for until golden brown and crispy on one side. Flip over and continue frying. Once done, transfer the chicken to a wire rack. At this point, the chicken does not need to be cooked through.
- Preheat the oven to 350°F. In a large oven-proof dish, add the tomato sauce, then place the chicken on top. Add half of the cheese that you’re using and cook in the oven for 20 minutes or until the chicken is cooked through. Remove from the oven and add the rest of the cheese before finishing off in the oven on the broil setting.
- Once done, top with fresh basil and a drizzle of olive oil.
