Chicken Parmigiana

Method

1. First prepare your tomato sauce. Heat olive oil over low heat in a large pan.
2. Add garlic and 5 large basil leaves and slowly simmer until garlic is very lightly golden (around 10 minutes).
3. Remove garlic and basil from oil, reserve.
4. Add onions to oil and sweat, still on low heat, until translucent (around 5 minutes).
5. Add tinned tomatoes, sugar, chilli flakes (optional), salt, a few fresh basil leaves, and the garlic and basil from earlier.
6. Cook on low for 45 minutes - 1 hour, stirring occasionally and breaking up tomatoes with the back of a wooden spoon. It’s ready when the sauce has thickened, and tomatoes have broken down into the sauce.
7. Meanwhile, prepare your chicken. Gently pound each tenderloin with your fist to flatten slightly and tenderise the chicken.
8. Dust tenderloins in flour, then coat in egg wash, then breadcrumbs. Repeat for a double crust. Set aside.
9. Heat vegetable oil over medium high in a large frying pan.
10. Add chicken tenderloins and fry each side until golden (4-5 minutes on each side). When finished, place chicken on an oven tray lined with alfoil, on top of a roasting rack if you have one.
11. Preheat oven broiler to 250°c.
12. Spoon tomato sauce over chicken tenderloins, then top with mozzarella, followed by Parmesan.
13. Place oven tray so the Parmigianas are 10-15cm below broiler.
14. Broil until cheese is melted and golden.
15. Top with fresh basil leaves.
16. Serve! With a salad and more sauce on the side.