Chicken Milanese with tomatoes and fresh pesto Recipe

Method

1
Preheat the oven to 220 degrees Celsius.

Butterfly the chicken breast and then flatten out as much as possible without tearing apart.
2
Break the eggs, season with salt and whisk together.
3
Roll the chicken in the flour, then the eggs and finally the breadcrumbs.
4
Heat a non-stick frying pan and add a drizzle of olive oil. Pan-fry the chicken skin side down over a medium heat for 3-4 minutes until golden brown. Turn over and colour the other side. Remove from heat and place on a baking tray. Top with slices of mozzarella and place in the oven to bake for 4 -6 minutes.
5
Cut the tomatoes into quarters.
6
Peel the shallot and finely dice.
7
Heat a frying pan and add a little olive oil. Sweat the shallot add a pinch of salt. Once transparent add the tomatoes and fry over a high heat until the tomatoes begin to soften, season with salt and pepper and remove from the heat.
8
For the pesto: place the basil leaves, garlic, pine nuts and the parmesan cheese in a blender and blitz. Add olive oil and blend into a paste. Season with salt and freshly ground pepper.
9
Serve the Milanaise on top of the tomatoes and drizzle the pesto over the dish.