Cheese-loaded crispy chicken
Served with quinoa and salad.
Slice chicken breast in thin slices and pat dry.
Coat 1: flour + chicken herb mix + salt + pepper + garlic powder
Coat 2: egg + pepper
Coat 3: bread crumbs + chicken herb mix + salt + pepper + chili flakes + sesame
“fry in a pan till crispy and brown”
Heat up tomato sauce + ricotta in a pan. Add the rest of coating seasoning (like excess eggs, flour) and cook until thick.
Add a generous layer of tomato sauce in a baking tray. Add the chicken and sprinkle with mixed cheese (gouda + parmesan + mozzarella). Bake until golden at 175C
Top with chopped parsley, basil and pickles before serving.