Chicken Parmigiana

• servings: Serves 4

Ingredients

4 chicken fillets

Salt and black pepper

100g plain flour

1 tbsp Italian seasoning

1 egg

100g breadcrumbs

2 tbsp olive oil

500ml tomato sauce, homemade or shop- bought

2 x 125g balls of Mozzarella, sliced

320g spaghetti

2 tbsp Parmesan, grated, plus extra to serve

To serve:

Garlic bread

Directions

1 Preheat the oven to 200C/180C fan/gas mark 6.

2 Place the chicken between two sheets of cling film and pound to an even thickness using a rolling pin or meat mallet. Season with salt and black pepper.

3 Place the flour in one shallow bowl and stir in the Italian seasoning. Beat the egg in a second bowl and pour the breadcrumbs into a third.

4 One piece at a time, dredge the chicken in the seasoned flour, then in the beaten egg, and then in the breadcrumbs, pressing them on to coat thoroughly.

5 Heat the oil in a pan over a medium-high heat. Cook the chicken for 3-4 minutes per side or until browned all over, working in batches to avoid overcrowding the pan. Remove to a baking dish.

6 Pour the tomato sauce over and around the chicken. Cover the chicken fillets with slices of Mozzarella.

7 Bring a large pan of salted water to a boil and cook the spaghetti according to the package instructions.

8 Sprinkle over the Parmesan and place in the oven for 15-20 minutes or until the chicken is completely cooked throughout and the cheese is golden and bubbling.

9 Drain the spaghetti and divide between serving bowls. Top each portion with some tomato sauce and add a piece of chicken to each. Sprinkle with extra Parmesan and serve with garlic bread on the side for mopping up the sauce.