Classic Chicken Parmigiana

In a small saucepan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, the salt, brown sugar and butter. Stir to combine. Reduce the heat to low and simmer for 5 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet (or rolling pin) until about 2cm-thick. In a shallow bowl, combine the plain flour and a generous pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, then in the egg and finally in the breadcrumbs. Transfer to a plate.

In a large frying pan over a medium-high heat, add enough olive oil to coat the base. Once hot, cook the chicken until golden, 2 minutes each side. Transfer to a lined oven tray. Top each piece with two spoonfuls of tomato sauce, then sprinkle with the shredded Cheddar cheese and 1/2 the basil. Bake until the cheese has melted and the chicken is cooked, 8-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: Keep any leftover sauce for pasta or pizza!

While the chicken is baking, combine the vinegar, honey and a drizzle of olive oil in a medium bowl. Add the mixed salad leaves and cherry tomatoes. Toss to coat, then season to taste.