Crispy Parmesan Chicken With Eggplant Salad - cooking recipe

Ingredients

1 cup breadcrumbs
1/3 cup Parmesan cheese, finely grated
4 None chicken breasts, halved horizontally into 2 fillets
2 None large eggs, lightly beaten
None None olive oil, for shallow-frying
8 slices chargrilled eggplant, thickly sliced lengthwise
2 None medium tomatoes, coarsely chopped
1 None shallot, thinly sliced
2 tbsp small basil leaves
1 tbsp black olive tapenade
1/2 tbsp extra virgin olive oil

Preparation

Combine breadcrumbs and Parmesan. Dip chicken in egg then coat in breadcrumb mixture.
Heat oil in a large frying pan over medium heat. Working in batches, shallow-fry chicken until cooked through. Drain on paper towels.
Meanwhile, combine eggplant, tomatoes, shallot and basil in a medium bowl and toss gently to combine. Season to taste.
Whisk together tapenade and extra virgin olive oil. Divide salad between serving plates and drizzle with tapenade. Top with chicken.