Kyckling Milanese

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1. 1
   Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
2. 2
   Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan, if using, into a third dish, stirring to combine.
3. 3
   Working with one chicken fillet at a time, coat in the flour.
4. 4
   Then dip into the beaten egg.
5. 5
   Finally coat in the cheesy breadcrumb mixture. Transfer the fillets to a plate as you go. Will keep covered and chilled for a day, or frozen, stacked between sheets of baking parchment, for three months.
6. 6
   To cook, heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3-4 mins on each side (add an extra 1 min each side if cooking from frozen) in batches if needed, until golden and crisp.
7. 7
   Lift onto kitchen paper to drain, then serve with lemon wedges on the side, if you like.