Sautée chopped onions until softened, then add minced garlic, chopped chilli and tomato purée then cook for 1 more minute. Add chopped tomatoes and rinse out the empty tins. Cook on medium heat for about fifteen minutes or until sauce starts to thicken

In a clean bowl, combine the breadcrumbs, grated parmesan, lemon zest, garlic powder, white pepper and salt

Cut each chicken breast into half and season lightly with salt & pepper. Crack two eggs into a separate bowl and whisk. Dip chicken breast into eggs and then into breadcrumbs until fully coated

Fry chicken in olive oil for about three minutes per side on a medium-high heat and then rest for five minutes on a drying rack

Plate up cooked sauce with chicken on top, then grate some extra parmesan on top for garnish. Enjoy