Tomato Salad

1. Slice the tomatoes paper-thin using a mandoline. Add them to a bowl and season with salt and pepper.
2. Slice the mozzarella as thin as possible, and add it to the bowl, along with the fresh basil.
3. Pour in the olive oil and golden balsamic vinegar. Gently toss everything to coat.
4. Place in the fridge to chill while you prepare the chicken.

Chicken Milanese

1. Crisp the prosciutto either in the microwave (place between two pieces of paper towel for 30 seconds) or air fryer (400°F (200°C) for two minutes). Prosciutto will continue to crisp as it cools.
2. Cut the chicken breasts in half horizontally, but do not cut all the way through.
3. Spread open and lay one breast on top of a piece of parchment paper. Cover with another piece of parchment and pound down as thin as you can without breaking apart the meat.
4. Season with salt and pepper. Repeat with the remaining breasts.
5. Start heating the oil in a large non-stick pan.
6. Prepare the dredge: add the flour to a plate, beat the eggs with a touch of water in a large bowl, and combine the breadcrumbs with the Parmesan cheese in another plate.
7. Dredge the chicken in the flour, shake off any excess, coat in the eggs allowing any excess to drip off, then fully coat in the breadcrumbs, packing the breadcrumbs onto the chicken.
8. Add the butter to the oil and allow it to melt.
9. Place one chicken breast into the hot oil and fry until golden brown on one side, about 4 to 5 minutes. Flip and finish on the other side (another 3 to 4 minutes).
10. Remove onto paper towels to absorb any excess oil. Sprinkle with salt. Repeat with the remaining breast.

To Serve:

1. Place the fried chicken cutlet on a large plate or platter.
2. Top with a few spoonfuls of the shaved tomato salad.
3. Garnish with crispy prosciutto, shaved Parmesan and cracked black pepper.
4. Serve immediately.
5. ENJOY!