I can't get the whole egg-and-breadcrumbs thing to work, so I made up this recipe for my partner who just loves Chicken Parmigiana. It is so easy I can knock it up anytime he asks for it!
I don't have any trouble crumbing chicken fillets - in fact we just just LOVE them done first with whole beaten egg and then with cornflake crumbs, so that's what I did. I then filleted a pocket into the breast, spread with the tomato paste and a sprig of fresh oregano. Place the bacon on top of this along with about 1 TBS of Parmesan cheese. Pan-fry for about 3-5 minutes per side, then back out to top with mozzarella. Into the oven until the mozz melted and browned. It was GREAT! - 31 Dec 2011