Chicken Parmigiana

For 2 servings

• chicken breasts, halved horizontally2
• Salt and pepper, to taste
• plain flour3 tbsp
• egg, beaten1
• breadcrumbs75 g
• olive oil, for frying3 tbsp
• tin chopped tomatoes200 g
• garlic clove, crushed1
• dried oregano1/2 tsp
• mozzarella, sliced80 g
• Fresh basil, to serve

1. 1

   Halve each chicken breast horizontally by laying it flat and slicing through the middle parallel to the board, this gives you thinner fillets that cook faster and more evenly than thick ones.

2. 2

   Season the fillets with salt and pepper. Set up three shallow bowls, one with flour, one with the beaten egg, and one with breadcrumbs.

3. 3

   Coat each fillet in flour, shaking off the excess, then dip in the egg, then press firmly into the breadcrumbs so they stick evenly on both sides.

4. 4

   Heat the olive oil in a large ovenproof frying pan over medium heat. Fry the chicken for 3 to 4 minutes on each side, until golden brown, it does not need to be fully cooked through yet, it will finish in the oven. Remove and set aside.

5. 5

   Preheat the oven to 200°C (fan 180°C).

6. 6

   In a small pan, warm the chopped tomatoes, garlic and oregano over medium heat for 8 to 10 minutes, stirring occasionally, until slightly thickened, season with a pinch of salt.

7. 7

   Return the fried chicken to the ovenproof pan (or transfer to a baking dish). Spoon the tomato sauce over each piece, then top with the sliced mozzarella.

8. 8

   Bake for 10 to 12 minutes, until the cheese is fully melted and turning golden in spots, and the chicken is cooked through with no pink in the middle when checked at the thickest part.

9. 9

   Scatter with fresh basil before serving with pasta or a side salad.