place 1 egg in a saucepan of cold water, bring to the boil and cook for 1 minute. remove from heat and refresh under cold water. peel, then place in a food processor with the basil, capers, mustard and 1 tablespoon of the parmesan. gradually add 60g of the olive oil and process until you have a coarse sauce, taking care not to overprocess.

beat the remaining eggs together. combine the breadcrumbs with the remaining parmesan on a plate. pound each chicken breast between two sheets of plastic wrap with a mallet or rolling pin until 5 mm thick. dip the chicken in the egg mixture then coat in the breadcrumbs. put in fridge for 10 mins

heat remaining oil in a large frying pan over high heat. cook the chicken for 2 -3 mins or until golden on both sidestep and cooked through - keep warm