Parmesan Chicken

Ingredients

• 2 boneless chicken breasts
• 50 grams parmesan cheese
• Salt to taste     
• Crushed black peppercorns to taste
• 3 eggs
• 1 cup dried breadcrumbs
• ½ cup panko breadcrumbs
• ½ teaspoon smoked paprika
• Refined flour (maida) for coating
• Oil for shallow frying
• Ready-made tomato sauce as required
• 8 small and thick bocconcini cheese slices
• Ready-made spaghetti as required
• Fresh basil leaves for garnish

Method

1. Preheat oven to 180° C.
2. Vertically slit each chicken breast into half without cutting through. Open out each breast and place them on a parchment paper, cover with another parchment paper and flatten with a rolling pin. Sprinkle crushed black peppercorns and salt on both sides and rub in well.
3. Break eggs into a wide shallow bowl, add salt and crushed black peppercorns and whisk well. 
4. Spread dried breadcrumbs, panko breadcrumbs in wide shallow bowl, add smoked paprika and mix. Grate parmesan cheese into it and mix well. Add salt and crushed black peppercorns and mix well. 
5. Coat each chicken breast with refined flour, dip in the eggs mixture and coat it with the breadcrumbs mixture. 
6. Heat sufficient oil in a shallow non-stick pan. Place the chicken breasts in it, one at a time, and shallow-fry, turning sides, till golden brown and crisp. Drain on absorbent paper.
7. Place each chicken breast in an oven proof plate, apply some tomato sauce in the centre and arrange 4 bocconcini slices over it.  Place the plate in the preheated oven and bake for 6-8 minutes. 
8. Place some spaghetti on a serving plate, drizzle some tomato sauce over it, arrange the prepared chicken on it, garnish with basil leaves and serve hot.