Breaded chicken with summer veg

• porsi: 4

Bahan-bahan

2½ tbsp olive oil, plus extra for greasing

150g breadcrumbs

1 tsp dried oregano

60g plain flour

2 eggs

Pinch of dried chilli flakes

4 chicken fillets

120ml tomato sauce

100g Mozzarella, grated

2 medium courgettes, chopped

250g cherry tomatoes, halved

4 tbsp fresh basil, chopped

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly grease a large baking tray with oil.

2 Place the chicken fillets between two sheets of cling film, rolling the edges together, and pound to an even thickness using a rolling pin.

3 In a shallow bowl, combine the breadcrumbs and oregano. Place the flour in a second bowl and beat the eggs together in a third

4 Dip the chicken in the flour, turning to coat, then dip in the eggs and finally in the breadcrumb mixture, pressing the crumbs on to coat.

5 Heat two tablespoons of the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the chicken for one minute per side until golden. Place chicken cutlets on the prepared baking tray.

6 Top each chicken fillet with two tablespoons of tomato sauce and add 30g of the grated Mozzarella to each one. Place in the oven for 5-6 minutes until the cheese is melted and bubbling and the chi&en is completely cooked through.

7 Wipe out the pan with a ball of kitchen paper, add the remaining half tablespoon of oil and heat over a medium-high heat. Cook the courgette and corn for 3-4 minutes. Add the cherry tomatoes and cook for another 1-2 minutes.

8 To serve, top the chicken with the sautéed vegetables and scatter with chopped fresh basil.