Chicken schnitzel parmigiana with lemon parsley crumb

SERVES 4 PREP AND COOK TIME 30 MINUTES

4 (800g) chicken breast fillets 1/2 cup (75g) plain flour 2 eggs, beaten lightly 2 cups (150g) Japanese panko breadcrumbs 2 teaspoons finely grated lemon rind 1/4 bunch flat-leaf parsley, chopped finely vegetable oil, for shallow-frying 1 cup (280g) tomato passata or pasta sauce 160g mozzarella cheese, sliced 1 iceberg lettuce, cut into wedges 1 Cut the fillets in half horizontally to make eight pieces. Place the chicken between two sheets of plastic wrap; pound gently with a meat mallet to even thickness. 2 Season the flour with salt and pepper in a shallow bowl. Beat eggs with 1 tablespoon of water in another shallow bowl. Combine breadcrumbs with rind and parsley in a separate shallow bowl. 3 Dip each piece of chicken into flour; shake away excess. Dip into egg, draining the excess, then press on breadcrumbs. 4 Pour oil until 5mm deep in a large frying pan. Heat over medium heat until hot. Fry the schnitzels, in batches, for about 3 minutes each side, or until golden brown; they will be cooked but still juicy in the middle. Remove from the pan and drain on paper towels. 5 Preheat the oven grill on high. Place schnitzels on a foil-lined oven tray. Top each schnitzel with passata; season. Top with cheese. Grill until cheese is melted; sprinkle with extra parsley. 6 Serve schnitzels with iceberg lettuce. Not suitable to freeze or microwave.