Chicken Parmigiana - cooking recipe

Ingredients

3 None chicken breasts, halved horizontally
1/4 cup all purpose four
1 None egg
1/4 cup milk
1/2 cup soft fresh breadcrumbs
1/2 cup grated parmesan
1/2 cup vegetable or olive oil
1 None medium (14 oz) eggplant, thinly sliced crosswise
1 (14 oz) can tomato sauce
12 None thin slices ham
1 cup grated mozzarella
2 tbsp chopped oregano
None None arugula salad, to serve

Preparation

Place chicken between sheets of baking paper and gently pound until a 1/4 inch thick. Place flour on a plate.
Whisk egg and milk in a shallow bowl. Combine crumbs and half the parmesan on a plate. Dip chicken in flour, shaking off excess. Dip in egg mixture, then in crumb mixture to coat.
Place on a plate. Cover with plastic food wrap and chill for 15 mins.
Meanwhile, heat half the oil in a large frying pan over moderate heat. Cook eggplant, in batches, for 2-3 mins each side or until tender. Drain on paper towels.
Add remaining oil to pan and heat over moderate heat. Cook chicken, in batches, for 2 mins each side or until golden. Transfer to a heatproof plate.
Preheat oven to 400\u00b0F. Grease a 8 cup rectangular ovenproof dish.
Spoon half the tomato sauce over base of prepared dish. Arrange chicken in a single layer in dish. Top each piece of chicken with 2 tbsp of remaining tomato sauce, then 2 slices ham and a slice of eggplant.
Sprinkle with mozzarella and remaining parmesan. Bake for 25-30 mins or until golden and cooked. Sprinkle with oregano and serve with salad.