Classic Chicken Parmigiana

In a small saucepan, heat a drizzle of olive oil over a medium heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, salt (for the sauce), brown sugar and butter and stir to combine. 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 between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, combine the plain flour, salt (for the chicken) and a generous pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the seasoned flour, followed by the egg and finally in the breadcrumbs. Set aside on a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper. Top each piece with two spoonfuls of parmigiana sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked, 8-10 minutes. TIP: 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, cucumber and cherry tomatoes and toss to coat. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.