Chicken Parmigiana with Tomato, Basil Sauce

Ingredients

Method

Bat the chicken breasts into large thin schnitzels by placing between two sheets of plastic wrap and batting with a rolling pin or the flat blade of a meat mallet. Take care not to make too thin or they will tear
Coat lightly with seasoned flour, shaking off excess
In a large shallow dish combine breadcrumbs, thyme and lemon zest. Dip the schnitzels into egg, and then coat with the crumbs. If time allows refrigerate for 20 minutes before frying, they will cook crisper
Heat oil in a large pan and fry the schnitzels one or two at a time, for about 2 1/2 minutes on each side, until golden brown and cooked through
In a small saucepan (or a microwave dish) heat the tomato sauce with basil
To finish the chicken, spread grated mozzarella over each and cover with the hot sauce. Serve at once