The chicken is best served whole, but can be sliced as well.
Pour the bread crumbs and grated Parmesan cheese into a bowl and lightly toss together. In another bowl, add 2 beaten eggs.
Slice the chicken breast down the middle until it looks like a butterfly shape and then flatten the chicken with a meat hammer. Place the chicken breasts (one at a time) in to the beaten egg then quickly into the parmesan and breadcrumbs.
Heat a frying pan and add the oil, wait until it is hot and then add the coated chicken breast. Two at a time is good but no more!
Once the first side is a light golden brown, turn the chicken over and brown the other side - this should take no longer than 4 minutes including both sides.
Once all chicken breasts are a light golden brown, transfer to a baking tin and place in the oven (gas mark 6 or equivelant) until cooked and brown on the top. This should take no longer than 30 minutes as the chicken is partly cooked.
Once cooked, serve immediatley with fresh salad and a choice of dressing (Caesar dressing works well).
Slowly cut the chicken so you dont cut it completley in half this will make it easier to cook. Also, if there is any of the breadcrumb and parmesan mixture left, sprinkle this ontop of the chicken just before you place it into the oven.
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