Crispy Chicken Parmesan

Ingredients

• 6 oz (170 g) chicken breast
• 1 1/3 tbsp (10 g) whole wheat flour
• 1 (50 g) large egg
• 3 tbsp (12 g) panko breadcrumbs
• 1 2/3 tbsp (10 g) Parmesan, grated
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 garlic clove
• 3 1/2 tbsp (50 g) passata
• 3 1/2 tbsp (25 g) mozzarella, grated
• 1 1/4 tbsp (5 g) basil, torn
• 1 1/2 cups (30 g) arugula

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Method

1. Butterfly the breast and beat it to half an inch (1 cm). Flour, then egg, then panko mixed with the Parmesan — press the crumb on firmly and let it sit 5 minutes so it grips.
2. Fry in the oil over medium heat, 4 minutes a side, until deep gold and 165°F (74°C) inside.
3. Spread the garlic and passata in a shallow 7-inch (18 cm) dish, lay the chicken on top, cover with mozzarella and give it 4 minutes under a hot broiler, until the cheese bubbles. Basil at the end; the arugula alongside.