Chicken Parmesan

Place each chicken breast half between two sheets of baking paper and pound to an even 1cm thickness with a rolling pin.

Season the flour with salt and black pepper, then set up three dishes: the seasoned flour, the beaten eggs, and the panko mixed with half the parmesan.

Dredge each chicken piece in the flour, then the egg, then press firmly into the panko mixture to coat evenly.

Heat the olive oil in a large frying pan over medium-high heat and fry the chicken for 3 minutes on each side until golden, then transfer to a baking dish.

Add the garlic to the same pan and cook for 30 seconds, then stir in the chopped tomatoes and dried oregano and simmer until slightly thickened.

Spoon the tomato sauce over the chicken, top with the mozzarella and remaining parmesan, and bake at 200°C for 12 minutes until the cheese is melted and a meat thermometer inserted into the thickest part of the chicken reads 74°C.

Cook the spaghetti in a large pot of salted boiling water until al dente, then drain.

Divide the spaghetti between plates, top with the chicken parmesan and scatter with torn basil leaves.