Crispy chicken breast with pizza sauce

Serves: 4


2 eggs

60g freshly grated Parmesan cheese

60g breadcrumbs, toasted

2 tbsp plain flour

4 skinless, boneless chicken breasts, about 100g each

50ml olive oil

2 mozzarella balls, drained and sliced

salt and black pepper to taste

dried oregano to garnish

For the sauce:

2tbsp olive oil, plus extra for drizzling

2 garlic cloves, peeled and sliced

2 x 400g tins chopped tomatoes

2 tsp dried oregano

For the salad:

4 handfuls of mixed salad leavesjuice of ½ lemon2 tbsp extra virgin olive oil

You’ll need:

PanLarge frying panKitchen paper


  • First make the sauce. Heat 2 tbsp of olive oil in a pan, add the garlic and fry for 1min. Add the chopped tomatoes and oregano, season with salt and pepper and simmer for 10min until the mixture has reduced and thickened.
  • Meanwhile, beat the eggs in a bowl and season with salt and pepper
  • Combine the Parmesan, breadcrumbs and flour on a plate or in a shallow dish
  • Place the chicken breasts between two pieces of cling film, then use a rolling pin to bash them out until they are 5mm thick
  • Dip each chicken breast in the egg, then coat with the Parmesan breadcrumbs
  • Heat the oil in a large frying pan and cook the coated breasts for 3min on each side until coloured and cooked through. Drain on kitchen paper.
  • Dress the salad leaves with lemon juice, extra virgin olive oil, salt and pepper, then place in serving bowls
  • Spoon the tomato sauce into the middle of 4 plates and top with the chicken breasts. Place slices of mozzarella on top of the chicken, scatter with a little more oregano, some black pepper and a drizzle of olive oil and serve with the side salad.