Categories: chicken

Ingredients

• 3 eggs
• 1 cup (30g) loosely packed fresh Basil
• 2 tablespoons capers, rinsed
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly grated Parmesan
• 3/4 cup (185ml) olive oil
• 1 cup (100g) breadcrumbs
• 4 chicken breast fillets (about 120g each)
• 150g rocket leaves
• lemon wedges, to serve

Directions

1. Place 1 egg in a saucepan of cold water, bring to the boil and cook for 1 minute

2. Remove from heat and refresh under cold water

3. Peel, then place in a food processor with the basil, capers, mustard and 1 tablespoon of the Parmesan, until combined

4. Gradually add 1/4 cup (60ml) of the olive oil and process until you have a coarse sauce, taking care not to overprocess

5. Beat the remaining eggs together with 1 tablespoon water

6. Combine the breadcrumbs with the remaining Parmesan on a plate

7. Pound each chicken breast between two sheets of plastic wrap or rolling pin until 5mm thick

8. Dip the chicken in the egg mixture, then coat in the breadcrumb mixture

9. Place on a paper-lined baking tray and refrigerate for 10 minutes, or until needed

10. Heat the remaining oil in a large frying pan over high heat

11. Cook the chicken breast in batches for 2-3 minutes each batch, or until golden on both sides and cooked through

12. Keep each batch warm

13. Serve with with the Salsa Verde, rocket leaves and lemon wedges

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