Step 1

Preheat the oven to 180 degrees.

Step 2

Line a tray with non-stick baking paper. Cut each chicken fillet in half horizontally, cutting almost all the way through. Open out the fillets so they sit flat. Place each

fillet between 2 sheets of baking paper and pound with a rolling pin or meat mallet to flatten. Set aside.

Step 3

Whisk the egg and milk together in a shallow dish. Lay the flour on a plate. Place the breadcrumbs on a third plate.

Step 4

Working with one chicken fillet at a time, dip in the flour, then dip in the egg mixture. Drain off the excess mixture. Then coat the chicken in the breadcrumbs, pressing

well to coat.

Step 5

Heat about 1cm of oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in batches, for 2-3 minutes each side or until golden and crisp. Transfer

to a plate lined with paper towel to drain.

Step 6

Place the chicken schnitzel in a baking dish. Spread over the Rosella Tomato Sauce with a Kick of Hot Chipotle, then top with a slice of ham and a sprinkling of

mozzarella cheese. Bake in the oven for 15-20 minutes until golden and the cheese is melted.

Step 7

Serve with a side of green salad.