Chicken Parmesan (Breaded Chicken with Tomato Sauce and Mozzarella)

• 500 g Tomato passata
• 2 cloves Garlic
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 pieces Chicken breast, boneless, skinless
• 60 g Plain flour
• 2 Egg
• 120 g Breadcrumbs
• 4 tbsp Olive oil
• 250 g Mozzarella
• 50 g Parmesan

1. Heat the oven to 200°C (390°F). Put the tomato passata into a baking dish, finely grate in the garlic, then stir in the dried oregano, 1 tsp of the fine sea salt and 0.5 tsp of the black pepper.
2. If the chicken breasts are thick, slice each one horizontally to make thinner cutlets, then season all over with the remaining fine sea salt and black pepper. Set up three shallow bowls: plain flour in one, beaten eggs in the second, and breadcrumbs in the third.
3. Coat each piece of chicken in the flour, then dip in the egg, then press into the breadcrumbs until well covered. Lay the breaded chicken on a plate while you heat the pan.
4. Heat the olive oil in a frying pan over medium-high heat. Fry the chicken in batches for 2 to 3 minutes per side until deep golden, adding a little more oil if the pan looks dry.
5. Nestle the fried chicken into the passata in the baking dish. Tear or slice the mozzarella over the top, then finely grate the parmesan evenly over everything.
6. Bake for 15 to 18 minutes until the sauce is bubbling and the cheese is melted and browned in spots. Rest for 5 minutes before serving so the coating stays crisp and the sauce thickens slightly.

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