Chicken parmigiana with spaghetti

• 600gChicken breast fillets
• 3 tbspPlain flour
• 1Egg
• 100gPanko breadcrumbs
• 40gItalian-style hard cheese, finely grated
• 2 clovesGarlic, crushed
• 1 tbspOlive oil
• 500gPassata
• 1 tspDried oregano
• 5 tbspVegetable oil
• 2 ballsMozzarella
• 300gSpaghetti
• 30gFresh basil

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Lay the chicken breasts between two sheets of baking paper and bash them with a rolling pin until they are an even 1cm thick.

2. 2

   Set out three plates: the flour seasoned with salt and pepper, the egg beaten, and the panko mixed with half the cheese. Coat each piece of chicken in flour, then egg, then panko, pressing the crumbs on well.

3. 3

   Meanwhile, crush the garlic. Warm the olive oil in a saucepan, let the garlic sizzle for a minute, then add the passata and oregano and simmer for 10 minutes, until thickened. Season.

   13 min, mostly hands-off

4. 4

   Heat the vegetable oil in a large frying pan over a medium-high heat. Fry the chicken for 3 minutes a side, in two batches if needed, until deep golden. Lift onto a baking tray.

5. 5

   Spoon a couple of tablespoons of sauce onto each piece, leaving the edges crisp. Tear over the mozzarella and scatter with the rest of the cheese. Bake for 12 to 15 minutes, until the cheese is bubbling and the chicken is cooked through with no pink in the middle.

   17 min, mostly hands-off

6. 6

   Meanwhile, cook the spaghetti in a big pan of boiling salted water for 10 minutes, or as the packet says. Drain and toss with the rest of the sauce.

   15 min, mostly hands-off

7. 7

   Scatter the basil over the chicken and serve with the spaghetti.