Chicken Parmesan

Slice the mozzarella and dress it with oil, salt, pepper, oregano and a pinch of dried chili. Put aside. In a dish, mix breadcrumbs, grated Parmigiano Reggiano and lemon zest. Shell the eggs, put them in another dish and beat with a fork. Dip the chicken breast slices first in the beaten egg, then in the breadcrumbs to coat them evenly.

Heat up the oil in a low, oven proof casserole and cook the breaded chicken slices. Flip once or twice to ensure they are golden on both sides. Remove the chicken and sautée a clove of garlic sliced in half in the same casserole. Remove the garlic and add tomato purée, oregano and a bit of basil; cover with the lid and cook over medium heat until the sauce has thickened.

Place the chicken slices on the sauce, top each slice with mozzarella and put in the oven at 180° for 8-10 minutes or anyway until the mozzarella cheese has melted. Take the Chicken Parmesan out of the oven and serve immediately sprinkling with additional basil and oregano to taste.