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4 chicken breasts, butterflied and tenderised with a mallet

1 cup plain flour

2 cups milk

1 egg

1 cup fine breadcrumbs

1 cup panko breadcrumbs

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Salad & Dressing

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1 punnet cherry tomatoes, halved

½ red onion, thinly sliced

1 Lebanese cucumber, sliced

½ red capsicum, sliced

1 carrot, julienned

Handful of lettuce leaves

¼ cup Dijon mustard

¼ cup honey

¼ cup white vinegar

¼ cup vegetable or canola oil

1 tbsp seeded mustard

Salt and pepper to taste

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Napoli Sauce for Parmi

1 tin San Marzano tomatoes, crushed

2 cloves garlic, minced

1 tsp dried oregano

Few fresh basil leaves

1 small onion, peeled and left whole

Pinch of salt

Pinch of sugar

Small squeeze of olive oil

1–2 tbsp butter

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1. Whisk everything together in a bowl until emulsified. Adjust seasoning if needed.

2. Heat the olive oil in a saucepan and sauté the garlic for about 30 seconds until fragrant.

3. Add the crushed tomatoes, oregano, basil, whole onion, salt and sugar. Simmer gently for about 30 minutes, allowing the onion to infuse the sauce.

4. Remove and discard the onion.

5. Stir in the butter at the end until melted for a richer, silkier sauce.

6. Coat each chicken breast in flour.

7. Dip into the milk and egg mixture.

8. Press into a mix of fine breadcrumbs and panko.

9. Fry in oil at 170°C until golden and the chicken reaches 70°C internal temperature.

10. Cook for about a minute, lift the basket and let the schnitzel rest briefly, then drop it back in to finish cooking.

11. Spoon Napoli sauce over the cooked schnitzel.

12. Top with good quality sliced leg ham.

13. Add a blend of mozzarella and tasty cheese.

14. Grill until the cheese is melted and golden.

15. Serve with chips and salad on the side.

16. Before adding the sauce, place the schnitzel under the grill for 30–60 seconds first.