Chicken paillard with creamy parmesan salad Recipe | Food Network UK

Ingredients

• For the chicken
• 4 boneless, skinless chicken breasts
• 225g plain flour
• 4 eggs, whipped slightly with splash milk
• 450g panko bread crumbs
• Salt and freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• For the dressing
• 2 anchovy fillets
• 2 egg yolks*
• 2 clove garlic, smashed
• 2 lemons, juiced
• 110ml extra-virgin olive oil
• 56g freshly grated Parmesan
• For the salad
• 225g organic grape tomatoes, halved
• 1 bag fresh baby rocket
• 2kg fresh mozzarella cheese, boccancini, halved
• Shaved parmesan, for garnish
• Lemon wedges, for garnish
• Extra-virgin olive oil, for drizzling