Ingredients:

4 chicken breast fillets

seasoned all purpose flour for coating

dry bread crumbs for coating

1 egg, lightly beaten

1 tbsps milk

oil, for frying

1 cup (250g) ready made tomato pasta sauce (alternate: pizza sauce)

2 tbsps shredded fresh basil leaves (alternate: curry leaves)

1/2 cup (50 g) grated parmesan cheese

100 g mozzarella cheese, thinly sliced

Method:

Trim the chicken of any excess fat or sinew and pat dry with paper towels. Place between sheets of plastic wrap and flatten with a meat mallet or rolling pin t0 1/4 inch thickness.

Place the all purpose flour and breadcrumbs on two plates. Add the egg and milk together in ashallow bowl.

Coat the chicken in flour and shake off the excess. Now dip it in egg & milk mixture, drain and coat it in bread crumbs. Let it chill for 30 minutes.

Preheat the oven to moderate 180 C ( 340 F/ Gas 4).

Heat 11/4 inches of oil in a frying pan. Add the chicken and cook for 3-4 minutes each side until golden.

Drain on paper towels. Place in a greases, shallow oven proof dish.

Spoon the combined tomato sauce and basil over the chicken. Sprinkle the parmesan and lay the mozzarella on top.

Bake for 20-25 minutes until golden.