Chicken parmigiana

Method

Pound the chicken breasts to an even thickness of approximately 1.5 cm. Set up three bowls with seasoned flour, beaten eggs, and panko mixed with 50g grated Parmesan respectively. Coat each chicken breast in flour, then egg, then breadcrumb mixture, pressing gently to adhere. Heat olive oil in a large frying pan and cook the chicken for 4-5 minutes per side until golden, then set aside. In the same pan, sauté minced garlic for 1 minute, add tinned tomatoes, oregano, salt and pepper, and simmer for 10 minutes until sauce thickens. Preheat oven to 190°C. Spread a thin layer of tomato sauce into a large baking dish, layer cooked chicken on top, cover with remaining sauce, then top with sliced mozzarella and remaining Parmesan. Bake for 20-25 minutes until cheese is bubbly and golden. Scatter fresh basil over before serving.