Parmesan chicken

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4 boneless skinless chicken breasts

1/2 cup bread crumbs

2 tbsp plain flour

1/2 cup grated parmesan cheese

2 eggs

40ml milk

1 tbsp garlic granules

1 tbsp thyme

1 tbsp basil

1 tbsp oregano

1 tsp salt

1/2 tsp pepper

200ml olive oil

(serves 4)

Dry the chicken breast well with paper. Lay out on a large board. Cover with food wrap film. Smash with a rolling pin until the chicken pieces are about 1cm thick. Remove film.

In a large bowl, mix together the parmesan cheese, bread crumbs, flour, basil, garlic granules, salt, oregano, thyme, salt and pepper.

Separately, mix together the milk and eggs. Coat the flattened chicken in this. Then roll the chicken in the cheese and seasoning mixture until completely covered.

Heat the oil in a large pan over medium heat. Gently lower the chicken into the oil and fry for about 5 minutes each side, until crispy and golden brown, lowering the heat if the chicken is browning too quickly. You may need to do the chicken pieces individually depending on the size of your pan.

Serve with spaghetti neapolitan .

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