Method

• 1.
  Season the flour with salt and pepper, then spread on a large plate. Place breadcrumbs in a large bowl with zest, parsley and parmesan. Season to taste and mix to combine. In a separate bowl, beat milk with the eggs.
• 2.
  Working with 1 piece of chicken at a time, lightly coat chicken in the flour, then in the milk mixture, and finally in the breadcrumb mixture. Place on a tray and chill for 15 minutes.
• 3.
  Meanwhile, place 1 1/2 cups (375ml) cherry tomato sauce in a small saucepan over high heat and bring to a simmer. Remove from heat and keep warm until ready to use.
• 4.
  Preheat oven to 220°C fan-forced. Grease a large oven tray and line with baking paper. Heat 4cm vegetable oil in a high-sided heavy-based frypan over medium-high heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Shallow-fry crumbed chicken, in batches, turning occasionally for 3-4 minutes until lightly golden all over. Drain on paper towel. Repeat with remaining chicken. Season to taste.
• 5.
  Transfer chicken to prepared tray. Divide cherry tomato sauce over each piece of chicken and scatter with torn buffalo mozzarella. Bake in the oven for 12-15 minutes until cheese has melted and is slightly golden.
• 6.
  Rest for 5-6 minutes before serving. Serve with rocket, shaved eschalot and lemon wedges.