Chicken Parmesan

Ingredients

For 4 portions

• 🍗 500g chicken breast (raw, boneless)
• 🌾 50g flour
• 🍳 2 large egg
• 🍞 100g dried breadcrumbs
• 🧀 40g parmesan cheese
• 🏺 4 Tbsp olive oil
• 🧄 2 cloves garlic
• 🥫 500ml passata
• 🌿 1 Tsp oregano
• 🧀 200g mozzarella cheese
• 🌿 10 leaves basil
• 🍝 320g spaghetti (dry)
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Make the sauce: warm 1 tablespoon of the olive oil in a pan over medium heat and cook the crushed garlic for 1 minute without browning. Add the passata, oregano and half the salt, and simmer for 15 minutes until thickened. Tear in a few basil leaves.
2. Heat the oven to 220°C (200°C fan).
3. Slice the chicken breasts in half horizontally to make 4 thin cutlets, or put them between two sheets of baking paper and bash them with a rolling pin to an even 1 cm thickness. Season with the rest of the salt and the pepper.
4. Set up three shallow dishes: the flour; the eggs, beaten; and the breadcrumbs mixed with the finely grated parmesan. Coat each cutlet in flour, then egg, then the crumbs, pressing them on well.
5. Heat the rest of the oil in a large frying pan over medium-high heat. Fry the cutlets for 2–3 minutes on each side until deep golden and crisp, in batches if needed. Lay them in a baking dish.
6. Spoon a few tablespoons of sauce over the middle of each cutlet, leaving the edges crisp, and top with the sliced mozzarella.
7. Bake for 10–12 minutes until the chicken is cooked through and the cheese is bubbling and starting to brown.
8. Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente, drain and toss with the rest of the sauce.
9. Serve each cutlet on the spaghetti, scattered with the rest of the basil.