Serving Size: 2-3 people
Ingredients
- 375g Local Organic Chicken Breast
- Salt & black pepper
- ½ cup plain flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko preferred)
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 cup tomato passata or marinara sauce
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- Olive oil (for frying)
- Fresh basil (optional)
Instructions
- Slice chicken breasts horizontally into thinner cutlets, or pound to an even thickness. Pat dry and season both sides with salt and pepper.
- Place flour in one bowl, beaten eggs in another, and mix breadcrumbs with garlic powder and oregano in a third bowl.
- Dredge each piece in flour, shaking off excess. Dip into egg, then press firmly into the breadcrumb mixture until fully coated.
- Heat a generous layer of olive oil in a pan over medium heat. Fry chicken 3–4 minutes per side until golden brown and crispy. Transfer to a baking dish.
- Spoon tomato sauce evenly over each piece. Top with mozzarella and sprinkle with parmesan.
- Bake at 200°C for 12–15 minutes until cheese is melted and bubbling. Garnish with fresh basil and serve immediately.