Preheat the oven to 220 degrees Celsius.
Butterfly the chicken breast and then flatten out as much as possible without tearing apart.
Break the eggs, season with salt and whisk together.
Roll the chicken in the flour, then the eggs and finally the breadcrumbs.
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.
Cut the tomatoes into quarters.
Peel the shallot and finely dice.
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.
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.
Serve the Milanaise on top of the tomatoes and drizzle the pesto over the dish.
«Adjust the pesto quantities to taste - add a little fresh mint to the pesto for a twist on this classic sauce!»