Classic Chicken Parmigiana

• chicken breasts↗2 large
• plain flour↗50g g
• egg↗1

  beaten

• breadcrumbs↗75g fresh g

  fresh

• parmesan↗15g g

  finely grated, plus extra for serving

• sunflower oil↗4 tbsp
• mozzarella↗125g ball g

  cut into 4 slices

• spaghetti↗300g g
• olive oil↗2 tbsp
• garlic cloves↗4

  finely sliced

• fine sugarpinch of
• red wine vinegar↗splash of
• crushed tomatoes↗2 x 400g cans

  or paste

• oregano↗1 tsp dried

  1 tsp dried

Step-by-step instructions

1. 1

   Slice each chicken breast lengthwise to obtain four fillets. Place the fillets on a board, cover with parchment paper and roll with a rolling pin until they are of even thickness throughout.

2. 2

   Place the flour in a shallow bowl and season with a pinch of salt. Beat the egg in another bowl, and place the breadcrumbs and parmesan in a third, mixing them together. Working with one fillet at a time, first coat in flour, then dip in the beaten egg, and finally coat in the breadcrumb‑cheese mixture. Transfer the breaded fillets to a plate as they are ready. For freezing, lay the fillets in a freezer‑safe container between sheets of parchment paper. They will keep in the freezer for up to three months.

3. 3

   For the sauce, heat olive oil in a shallow pan and sauté the garlic for 2 minutes. Add the sugar and a splash of vinegar, then pour in the tomatoes or paste. Add oregano, season, and simmer for 10–15 minutes, stirring occasionally until the sauce thickens. To freeze, let it cool completely, then transfer to a freezer‑safe container (divide into portions if desired). It will keep for up to three months. Thaw overnight in the refrigerator, then reheat in a pan until boiling.

4. 4

   Heat sunflower oil in a large skillet over medium heat and fry the breaded chicken fillets for 3 minutes on each side (fresh or frozen) until golden and crisp. Transfer them to a tray. Spoon a little sauce onto the centre of each fillet and place a slice of mozzarella on top. Preheat the grill to high temperature. Cook the spaghetti according to the package instructions, drain and toss with the remaining sauce. Grill the fillets for 3–4 minutes, or an additional 1–2 minutes if frozen, until the mozzarella melts and bubbles, then serve.