Preheat oven grill. Place egg and flour in separate, shallow bowls.
Season chicken with salt and pepper. Coat both sides of chicken in egg, then toss in flour. Place on a plate.
In an oven safe frypan set over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the tomatoes, capsicum, garlic, 1 tbsp thyme, and a pinch of salt, pepper and chilli flakes. Cook until the tomatoes start to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes and capsicum to a plate.
In the same frypan, melt together 4 tbsp butter and remaining 2 tbsp olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add remaining butter and thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4-5 minutes. Meanwhile, half and butter Turkish bread and grill until golden. Keep warm.
Add cream and kale to frypan, stir and increase heat to quickly bring to a boil.
Remove from the heat, spoon the tomato and capsicum mixture and lemon juice over the chicken. Sprinkle the mozzarella around the pan and grill in oven for 1 minute, until the cheese is melted. Serve topped with basil. Enjoy!
This is a very rich dish, it is best to use a good quality butter.