Chicken parmigiana

4 chicken breast fillets
1 egg½ cup milk
2/3 cup flour, approx
1 cup dried bread crumbs
1 tablespoon olive oil
1 tablespoon butter
1 cup passata or sugo (Italian tomato sauce)
1/2 cup Australian parmesan, grated
1/2 cup Australian mozzarella, grated

Slice chicken breast in half horizontally; using a meat mallet, bash out gently.

Lightly beat eggs with milk and flour in a large bowl.

Dip chicken into egg mixture; drain and coat in bread crumbs.

Heat oil and butter in large frying pan.

Cook crumbed chicken until golden brown on both sides.

Spread passata on chicken, sprinkle with both cheeses and grill until cheese has melted.

Serves 4