Chicken Parmigiana with Cucumber Sour Cream Salad

Preheat oven to 200°C fan-forced. Slice chicken horizontally through the fillets to create thin fillets.

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

Finely slice onion. Zest and juice lemon (save remaining onion and lemon in the fridge for another use.) Place onion, lemon zest and juice and ¼ teaspoon sea salt in a bowl and set aside.

Combine flour, salt, pepper and Italian Kitchen Herbs seasoning 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.