Chicken Parmigiana

• 3 chicken breasts halved horizontally
• 1/4 cup all purpose four
• 1 egg
• 1/4 cup milk
• 1/2 cup fresh breadcrumbs soft
• 1/2 cup grated Parmesan
• 1/2 cup vegetable oil
• 14 ounces eggplant thinly sliced crosswise
• 14 ounces tomato sauce
• 12 slices ham
• 1 cup mozzarella grated
• 2 tablespoons oregano chopped
• salad arugula, to serve

1. Place chicken between sheets of baking paper and gently pound until a 1/4 inch thick. Place flour on a plate.
2. Whisk egg and milk in a shallow bowl. Combine crumbs and half the parmesan on a plate. Dip chicken in flour, shaking off excess. Dip in egg mixture, then in crumb mixture to coat.
3. Place on a plate. Cover with plastic food wrap and chill for 15 mins.
4. Meanwhile, heat half the oil in a large frying pan over moderate heat. Cook eggplant, in batches, for 2-3 mins each side or until tender. Drain on paper towels.
5. Add remaining oil to pan and heat over moderate heat. Cook chicken, in batches, for 2 mins each side or until golden. Transfer to a heatproof plate.
6. Preheat oven to 400u0b0F. Grease a 8 cup rectangular ovenproof dish.
7. Spoon half the tomato sauce over base of prepared dish. Arrange chicken in a single layer in dish. Top each piece of chicken with 2 tbsp of remaining tomato sauce, then 2 slices ham and a slice of eggplant.
8. Sprinkle with mozzarella and remaining parmesan. Bake for 25-30 mins or until golden and cooked. Sprinkle with oregano and serve with salad.

chicken breasts halved horizontally, four, egg, milk, fresh breadcrumbs soft, parmesan, vegetable oil, crosswise, tomato sauce, ham, mozzarella grated, oregano, salad arugula

Taken from www.yummly.com/recipe/Chicken-Parmigiana-1405018 (may not work)