Perfect Chicken Parmigiana
Combine breadcrumbs, lemon rind, garlic, basil, salt and pepper together. Cut chicken fillets in half lengthways to make 8. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten. Heat Moro Extra Light Olive Oil in a large frypan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through. Drain on absorbent paper. Place on an oven tray and top with tomato passata and mozzarella cheese and grill or bake at 200°C for 10 minutes until cheese has melted.
Tips: Panko breadcrumbs are coarse, flaky Japanese breadcrumbs available in most supermarkets and asian grocers, that create a crunchy coating when used for crumbing.