Classic chicken parmigiana

Method

1. 01

   Cut each chicken breast in half lengthways so you have four fillets, then flatten each until evenly thick.

2. 02

   Put the flour in a shallow dish and season it lightly.

3. 03

   Beat the egg in one bowl, and mix the breadcrumbs and Parmesan in another. Coat each fillet in flour, then egg, then the crumb mixture.

4. 04

   Let coated fillets rest while you make the sauce so the layers set and don’t separate during cooking.

5. 05

   Heat olive oil in a shallow pan, sizzle the garlic for about 2 minutes, then add sugar and a splash of red wine vinegar.

6. 06

   Add the chopped tomatoes or passata, stir in oregano and seasoning, then cook until thickened and almost done, around 10–15 minutes.

7. 07

   Heat sunflower oil in a large frying pan and cook the coated fillets for 3 minutes on each side until golden, then place them on a baking tray.

8. 08

   Spoon a little sauce over each fillet, top with mozzarella and grill on high heat until the cheese bubbles and melts. Cook spaghetti and toss with the remaining sauce.

9. 09

   Serve immediately with extra Parmesan and fresh garnish if you want.