Spicy crumbed chicken, lemon aïoli

Slice each chicken breast into four thin slices and beat between two sheets of plastic until they are even and flat.

Combine crumbs, Parmesan cheese, parsley, melted butter with chillies and mustard.
Pané the schnitzel in flour, egg and crumbs.
Heat the oil and gently fry until golden brown and cooked through.
Drain on kitchen paper and keep warm.
Serve with roasted garlic and rosemary potatoes and lemon aïoli.

In a food processor mix yolks, garlic, lemon juice and mustard.
With a blender on high gradually pour in the oils being careful not to pour too quickly or the mixture will split.
Adjust thickness with a little water if needed.