Fresh Chicken Parmigiana | Lilydale Free Range

Ingredients

• 4 Lilydale free range chicken breasts
• 1 cup plain flour
• salt and pepper, to season
• 4 eggs, beaten
• 3 cups panko breadcrumbs
• 4 ripe tomatoes
• 2 tbsp olive oil
• salt and black pepper, to season
• approx. 1-2 L canola oil, for deep frying
• 200 g (1 balls) fresh mozzarella cheese (in whey)
• 1 cup loosely packed basil leaves
• 4-6 very thin slices of prosciutto
• lemon wedges, to serve