Start off by preparing the tomato sauce. Sauté finely chopped shallots, add garlic and parsley. Add tomatoes and season to taste. Cook for about 10-15 minutes until thickened a little. Let it cool down while you prepare the chicken.

Cut each fillet lengthwise to get two thinner pieces. You’re going to dip those in breadcrumbs, eggs, breadcrumbs again.

Always season all the components!

Season your meat, season the breadcrumbs and season the eggs!

Prepare you eggs by whisking them together with salt, pepper and parsley. Add Parmesan into breadcrumbs.

Shallow fry the fillets for about 4-5 min on each side.

Arrange them on a roasting tray. Cover each one with 1-2 tablespoons of tomato sauce and topp up with mozzarella, some extra Parmesan cheese and basil. Drizzle with a little bit of olive oil. Roast for about 15 minutes on 200 deg C or until cheeses nicely melt and slightly change in color.

I have served it with steamed broccoli for a lighter version. It’s seasoned simply with salt, pepper and olive oil. You can of course serve it with something else like potatoes, rice or vegetables.