Chicken Parmigiana with Cucumber Sour Cream Salad

Preheat oven to 200°C fan-forced. Peel and finely slice onion. Zest and juice lemon. Place onion, lemon zest and juice and ¼ teaspoon sea salt in a bowl and set aside.

Finely chop garlic, place in a bowl with tomatoes and season with salt and pepper. Mix to combine and set aside.

Slice chicken horizontally through the fillets to create 2 thin fillets.

Combine flour, salt, pepper and Italian Kitchen Herbs in a bowl. In a second bowl, whisk egg. Place panko breadcrumbs in a third bowl. Dust chicken in flour, dip in egg and coat liberally with breadcrumbs.

Heat oil in a non-stick frypan over medium heat. Add chicken and cook for 3 minutes each side or until golden and only just cooked through. Transfer to a lined baking tray. Spread chicken with sauce and cover with mozzarella. Bake for 7 minutes or until cheese is golden and bubbly.

Finely slice cucumbers and mix with onion and sour cream. Season to taste with salt and pepper and serve with chicken parmigiana.