Crispy Parmesan Chicken With Eggplant Salad

• 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

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

breadcrumbs, parmesan cheese, chicken breasts, eggs, olive oil, chargrilled eggplant, tomatoes, shallot, basil, black olive tapenade, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/33272 (may not work)