500g Lilydale select free range chicken breast, sliced scaloppini
6 free range eggs
100g grated parmesan
1 cup chopped parsley
1 tea spoon lemonzest chopped finely
300g plain flour
sea salt (to taste)
Olive oil for frying
1 diced eggplant
1 sliced small onion
2 sliced garlic
4 tbspn extra virgin olive oil for dressing

1. Mix; eggs, parmesan, ½ cup parsley, lemon zest, 100g flour, sea salt to taste, to make the batter.
2. Place the sliced onion and then the garlic in a frypan, cook on a low heat until caramelised then add the eggplant and parsley, season to taste. Serve once the eggplant starts to fall apart. serve under the chicken.
3. Flour the chicken scaloppini and place in the batter and fry in a hot frying pan until batter is golden. Season with a little salt and pepper and serve over the eggplant sauté.

SERVES 2