Parmesan Chicken with Basil & Mustard Salsa Verde

I haven't much time to myself for many months now but I am back full force.  This dish will get things off on a good start again.

If you´re in a hurry then check this out as a quick and easy recipe. It is so straightforward that anyone can fit it into their busy lifestyle. Go´ll only take a half-hour.

Prep Time: 10-15 mins
Cook Time: 5 mins
Serves: 4

3 eggs
30 g fresh basil
2 tbsp capers, rinsed
1 tbsp Dijon mustard
2 tbsp freshly grated Parmesan
185 ml olive oil
100 g dry breadcrumbs
4 chicken breasts
150 g rocket leaves
lemon wedges to serve

1. Place one egg in a saucepan of cold water and bring it to a boil and cook for one minute. Remove from the heat and refresh under cold water. Peel the egg and place a food processor with the fresh basil, capers, Dijon mustard and 1 tablespoon of the Parmesan cheese, until combined.
Gradually add 60 ml of the olive oil and process until you have a coarse sauce. Do not over-process.

2. Beat the remaining eggs together with 1 tablespoon of water. Combine the breadcrumbs with the remaining Parmesan on a plate. Pound each chicken breast between two sheets of plastic wrap or cling film with a rolling pin until 5 mm thick. Dip the chicken in the egg mixture, then coat in the breadcrumb mixture. Place on a plate and refrigerate until necessary.

3. Heat the remaining olive oil in a large frying pan over high heat and cook the chicken breasts in batches for 3-4 minutes until golden on both sides and cooked through.

4. Serve with the salsa verde, rocket leaves and lemon wedges.