Classic chicken parmigiana

Method

1. 01

   Flatten the chicken fillets

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

2. 02

   Season the flour

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

3. 03

   Coat with egg and Parmesan crumbs

   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

   Rest the breaded fillets

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

5. 05

   Build the garlic sauce

   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

   Reduce the tomato sauce

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

7. 07

   Fry the fillets until golden

   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

   Top with sauce and mozzarella

   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

   Add Parmesan and serve

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