Chicken Parmigiana

Ingredients.
Chicken fillet - thigh or breast.
Napoli sauce
Plain flour
Breadcrumbs
Egg
Milk
Grated Mozzarella and Parmesan Cheese

First, make the schnitzels.
Cut the fillet into small serve sizes. I usually get one serve from a
thigh, three or four from a breast.
Place between cling wrap sheets and flatten with a mallet or rolling
pin until you have a thin fillet about 5 mm (1/4 in) thick or a little
less.
Dredge in flour, dip in egg wash (one egg beaten with a little milk),
and coat with breadcrumbs. Set aside in the fridge until ready to
cook.

Shallow fry in vegetable oil until golden brown and set aside on
kitchen paper to drain. Do not overcook.
When all the schnitzels are cooked, spread each with napoli sauce and
sprinkle with Mozzarella. Dust with a grating of Parmesan and place
under griller/broiler until the cheese melts and starts to brown.

Serve with a garden salad.

Cheers Alan, T2, Oz
--
Everything in Moderation - Except Laughter.