Chicken Parmesan

Method

1. Heat the oven to 200C. Warm 1 tsp of olive oil in a small saucepan over medium-low heat, add 1 finely chopped garlic clove and stir for 30 seconds until fragrant but not coloured.
2. Pour in 120 ml of passata, add 0.25 tsp of dried oregano and a pinch of salt, and simmer gently for 10 minutes, stirring now and then, until the sauce coats the back of a spoon. Taste and season.
3. Meanwhile, butterfly 170 g of chicken breast through its thickness, open it out and pound it between two sheets of cling film with a rolling pin to an even 1 cm. Season both sides with salt and black pepper.
4. Set up three shallow plates: 20 g of plain flour seasoned with salt and pepper, 1 egg beaten with a splash of water, and 40 g of breadcrumbs tossed with 10 g of grated Parmesan. Dredge the cutlet in flour and shake off the excess, turn it in the egg, then press it firmly into the crumb on both sides so the coating sticks.