Chicken Parmigiana

Crisp chicken, tangy tomato sauce and cheesy topping make this classic totally irresistible.

Serves 4 • Prep 20 mins • Cook 20 mins

2 skinless, boneless chicken breasts, halved horizontally to make 4 fillets 50g plain flour

1 medium free-range egg, beaten

75g panko breadcrumbs

30g Parmesan, finely grated

300g spaghetti

2tbsp vegetable oil

20g butter

2 x 125g balls mozzarella, thinly sliced 4tbsp capers (optional)

For the tomato sauce:

2tbsp olive oil

2 garlic cloves, crushed

2 x 400g tins chopped tomatoes 1tbsp red wine vinegar

1tsp smoked paprika

Basil, chopped, plus extra to garnish

1 Put the chicken on a board, cover with baking paper then bash with a rolling pin until it’s the same thickness all over.

2 Put the flour in a dish with a pinch of salt, the egg in a second, and the breadcrumbs and half the Parmesan in a third. Dip each fillet in flour, dust off the excess, then dip in the egg and breadcrumbs. Set aside.

3 For the sauce, heat the olive oil in a saucepan, add the garlic, cook for 2 mins, then add the remaining ingredients and simmer for 10-15 mins until it thickens.

4 Heat the grill to medium. Cook the spaghetti according to pack instructions. In a large frying pan, heat the veg oil and butter, and fry the fillets for 3 mins on each side until golden. Transfer to a baking tray and top each with 1tbsp tomato sauce, the mozzarella and the remaining Parmesan. Grill until the cheese is bubbling.

5 Add the capers to the frying pan and cook on a high heat for 5 mins until crisp. 6 Stir the remaining sauce into the pasta. Serve with chicken, capers and extra basil. Per serving: 831 cals, 34g fat, 15g sat fat, 80g carbs