Neven Maguire's Chicken Parmigiana

INGREDIENTS

• 2 Simply Better Irish Corn Fed Chicken Fillets
• 2 Simply Better Irish Free Range Corn Fed Large eggs
• 2 Tbsp. Simply Better Organic Irish Jersey Milk
• 150g Simply Better Rustic Ciabatta Breadcrumbs
• 50g Simply Better Parmigiano Reggiano grated, plus extra to garnish
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 1 Tub Simply Better Italian Mozzarella, cut into 4 slices
• 1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce
• 25g Butter
• 75g Plain Flour
• A small handful of fresh basil leaves

To serve:

• 300g Simply Better Italian Bronze Die Spaghetti, cooked
• Mixed Leaf Salad

DIRECTIONS

1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.