Ingredients

Method

With a sharp knife, slice the breast length ways in half and place each slice between cling film or baking paper and flatten a little with a rolling pin or the back of a saucepan. Repeat with the other breast and put to one side.

Take 3 plates or bowls and place the flour in one with the cayenne pepper, salt and white pepper.

In a second bowl crack the 2 eggs, beat together and season.

In the third bowl place the panic breadcrumbs and the parmesan and mix them together.

Now dip one chicken slice in the flour and pat it into the flour so all the breast is covered in flour. Then place the floured chicken breast in the beaten egg and cover the breast with egg then finally dip the chicken in the panko and parmesan mix and press into the breadcrumbs so they stick to the chicken. Place on a plate and repeat withe the remaining slices of chicken. Place in the fridge.

Meanwhile make the Salsa

Salsa

To make the Salsa, dice the Red Onion into small pieces and finely chop the garlic. Place in a bowl. Finely chop the chilli (if you don’t want the salsa too hot remove the seeds from the centre of the chilli before chopping finely). Add to the bowl.

Cut all the sides off the tomatoes and the base and discard the stalk. Remove the seeds and finely dice the tomato flesh. Add to the bowl.

Chop the basil leaves and add to the salsa mix. Squeeze some lemon juice over the salsa and season. Add as much or as little lemon and seasoning to your taste.

When you are ready to fry the chicken, place 2-3 tablespoons of Olive Oil in a large frying Pan, heat and pan to a medium heat and then gently fry the chicken until golden brown on both sides.

Serve with a serving of Salsa on top of the chicken slices.