Recipe

Ingredients

• 2 chicken breasts
• 4 tbspn Harry Fried Chicken Spice (or just use Salt, pepper, Italian herb mix and parmesan)
• Flavourless cooking oil
• 2 cups panko crumbs
• 2 cups plain flour
• 4 eggs
• 2 cloves of garlic, diced
• ½ an onion, diced
• 2 cups of passata
• 50ml white wine or chicken stock
• Basil
• Ham
• Mozzarella
• Parmesan
• Frozen chips (optional and encouraged)

Directions:
• Butterfly the chicken breast and add generous salt and HFC spice because covering with plastic and bashing it out to a consistent thickness and leaving it in the fridge for 1-4 hours
• Fry the onion in a small amount of oil on medium heat until it becomes fragrant, then add the garlic and fry tom both until they slightly brown, then add the white wine and passata and simmer for 20min or until the sauce is quite thick.
• Get 1 plate with 1 cup of flour and 1 tbpsn HFC, 1 bowl with the eggs beaten in it and another plate with 2 cups of panko crumbs with 2 tbspn of HFC in it.
• Dust the chicken in flour, then egg wash, then the panko crumbs to it’s evenly and thickly coated in crumbs.
• Add oil around 1cm deep in a frypan and hat to 160-180deg (or hot enough to make a stick bubble around it (if you’re making chips, get these on at the same time) and drop your chicken breast in – the top of the chicken should be clear of the oil. Fry it for around 8 minutes or until golden brown and then flip.
• Once it’s flipped and frying the other side add a layer of the tomato sauce on top, then ham, then mozzarella and parmesan and place a lid or metal plate over the frypan to trap the heat in and melt the cheese. Fry for another 5 minutes.
• Remove from the oil and serve with a side salad and chips.