Chicken parmigiana

Serves 2

  1. In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring, until softened, 2-3 minutes.
  2. Add garlic and cook until fragrant, 1 minute.
  3. Add passata, the salt, the brown sugar and the butter. Stir to combine. Reduce heat to low and simmer for 5 minutes.
  4. Pound chicken with a meat mallet (or rolling pin) until about 2cm-thick.
  5. In a shallow bowl, whisk the plain flour, a pinch of salt and the egg until combined. In a second shallow bowl, place panko breadcrumbs.
  6. Dip chicken into the egg mixture to coat, and then into the breadcrumbs. Transfer to a plate.
  7. In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side.
  8. Transfer chicken to a lined oven tray. Top each piece with two spoonfuls of the tomato sauce, then sprinkle with shredded Cheddar cheese.
  9. Bake until cheese is melted and chicken is cooked through, 8-10 minutes.