Chicken Parma

Make Tomato Sauce first. Heat Olive Oil in a large saucepan. Add Onion and Garlic, and cook until soft. Stir in Passata and Italian Herbs. Season with Salt and Black Pepper. Simmer for 5 minutes or until slightly thickened.

Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or rolling pin.

Sprinkle some Salt and Pepper over and coat with Flour. Then dip in beaten Egg(s) and finally coat with Panko Breadcrumbs.

Heat Oil to 170℃ and fry until cooked through and golden, place on a rack and drain the excess oil.

Place the chicken cutlets on a baking tray, spoon plenty of tomato sauce on each chicken, and top with 1/4 cup shredded Mozzarella and 2 tablespoons Parmesan.

Grill or bake in the hot oven until cheese is melted and golden. Serve with Chips and Salad.