Classic Chicken Parmigiana

Heat a drizzle of olive oil in a small saucepan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the brown onion and cook for 2-3 minutes, or until softened. Add the passata and stir through the chopped parsley. Add the salt (use suggested amount), reduce the heat to low and simmer for 5 minutes, or until needed in step 4.

While the sauce is simmering, place the chicken breast in between two sheets of baking paper and pound using a meat mallet (or rolling pin) until it is about 2 cm thick. In the first shallow bowl, combine the plain flour and a pinch of salt and pepper. In the second bowl, whisk the eggs. In the third bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed chicken and cook for 2 minutes each side, or until golden. Transfer the chicken to the oven tray lined with baking paper, spoon over the parmigiana sauce and sprinkle with the grated Cheddar cheese. Place the chicken in the oven to cook for 8-10 minutes, or until the cheese has melted and the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, combine the vinegar, honey and 2 tbs of olive oil in a medium bowl. Add the mixed salad leaves and cucumber and toss to coat. Season to taste with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.