How to Make
In a small plate, combine the flour, a bit of paprika, salt, pepper, oregano and half of the parmesan cheese.
Beat the eggs and the oil in another small plate with pinch of salt and pepper.
Place the breadcrumbs in a third shallow plate with the paprika, salt, pepper, oregano and parmesan.
Working one at a time, dredge the chicken breasts in flour, then dip into the eggs mix, dredge in the bread crumbs slightly pressing to coat evenly.
Heat up the butter, garlic and olive oil in a large skillet over medium heat. When the oil is hot, carefully add a layer of chicken pieces. The chicken should sizzle as soon as it touches the oil.
Use tongs to lift a corner from time to time to check the color. When the breasts are golden, turn them over. If it’s browning too quickly, lower the heat (or the chicken will be raw in the middle). If it’s taking too long, increase the heat (or the crust will be oily and the chicken dry).
As the pieces finish cooking through, drain them on paper towel.
Bake the eggplants in the oven or on gas.
Stove until the inside is cooked and the skin is crispy. Peel using a fork.
In a skillet over medium heat, add some olive oil, the eggplants, the tahini, yogurt, salt, pepper, garlic and stir for few minutes until all combined well.
Spoon paste in a plate topped with a piece of chicken parmesan. Serve with some cherry tomatoes and Italian leaves of your choice, seasoned with garlic, olive oil and basil. Enjoy!