Ingredients
Chicken & Crumbing
- 4 chicken breast fillets (about 150g each)
- 100 g plain flour
- 2 eggs
- 150 g panko breadcrumbs
- 80 g Parmesan, finely grated
- 1 tsp salt
- ½ tsp black pepper
- 200 ml vegetable oil, for frying
Sugo Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 800 g canned tomatoes (2 tins)
- 33 g tomato paste
- 1 tsp dried oregano
- 2 g sugar
- salt
- pepper
- 8–10 fresh basil leaves
Assembly
- 280 g mozzarella, thinly sliced
- 50 g Parmesan, grated
- fresh basil, to serve
Method
Prepare the Sugo
Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
Stir in garlic and cook for 1 minute until fragrant.
Add tomato paste and stir for 1 minute to deepen the flavour.
Pour in canned tomatoes, breaking them up with a wooden spoon. Add oregano, sugar, salt and pepper.
Simmer for 15 minutes, uncovered, until the sauce thickens slightly. Stir in basil leaves just before finishing. Taste and adjust seasoning.
Crumb the Chicken
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet, pound firmly and evenly until about 1 cm thick.
Set up three shallow bowls: one with flour mixed with ½ tsp salt and ¼ tsp pepper; one with two beaten eggs; one with panko breadcrumbs mixed with 80g grated Parmesan and ¼ tsp pepper.
Working with one chicken piece at a time, coat lightly in flour, shaking off excess, then dip in beaten egg, then press into the panko mixture, coating both sides well. Place on a clean plate.
Once all four pieces are crumbed, refrigerate for at least 10 minutes (or up to 4 hours).
Fry & Assemble
Preheat the oven to 200°C fan-forced.
Heat vegetable oil in a large frying pan over medium-high heat until shimmering, about 3 minutes. Test with a breadcrumb—it should sizzle immediately.
Carefully lay two crumbed chicken breasts in the pan and fry for 3–4 minutes, undisturbed, until the underside is deep golden brown. Flip and fry the other side for 2–3 minutes until golden. Transfer to a paper-lined plate. Repeat with the remaining two breasts.
Spread a thin layer of sugo (about 150ml) over the base of a 9×13 cm baking dish. Arrange the four fried chicken pieces in a single layer over the sauce.
Spoon remaining sugo generously over each chicken breast, then layer mozzarella slices evenly on top. Finish with a scatter of grated Parmesan.
Bake & Serve
Bake for 12–15 minutes until the mozzarella is melted, bubbling around the edges, and lightly golden on top.
Remove from the oven and let rest for 2 minutes.
Scatter fresh basil over the top and serve immediately with crusty bread or pasta on the side.
