Parmesan-Panko Chicken Parma with Slow-Simmered Napoli and Prosciutto

Method

1. Butterfly the chicken, put it between cling film and pound it to an even 1.5 cm. Sprinkle the salt evenly over both sides, lay it on a plate and refrigerate, uncovered, for 30 min. The salt seasons the meat right through so it stays juicy, and the drier surface fries crisper.

   Add in this stepLarge skinless chicken breasts 2Salt ¾ tsp

2. Meanwhile make the sauce. Heat the olive oil in a 18 cm saucepan over medium heat and cook the finely chopped onion for about 5 minutes until soft and translucent, then add the chopped garlic and tomato paste and stir for 1 minute. Crush the tomatoes in by hand, add half the basil and the salt, bring to a boil, then turn down to low heat, half-cover and simmer for 20 min. It's done when thick and glossy with a little oil showing at the edges.

   Add in this stepOlive oil 1½ tbspOnion ½Garlic cloves 2Tomato paste 1 tspCanned whole peeled tomatoes 300 gBasil leaves 3Salt ¼ tsp

   medium heat→low heat

3. Mix the panko with just over half the parmesan and the parsley. Pat the chicken dry with paper towel, then coat in flour, beaten egg and the panko mix, pressing the crumbs on firmly with your palm. Chill for 10 minutes to set the coating, and heat the oven to 220 °C.

   Add in this stepPlain flour 50 gEggs 1Panko breadcrumbs 90 gFinely grated Parmigiano Reggiano 27 gChopped flat-leaf parsley 1 tbsp

4. Pour the oil 1 cm deep into a 28 cm frying pan, add the butter and heat over medium heat to 165–170 °C: the butter foam should settle and a panko crumb should sizzle at once. Lay the chicken in away from you and fry for 2 min 30 sec per side until evenly golden. Parmesan browns fast, so don't push the heat. If the pan size shows ×2, work in two batches; never leave hot oil unattended, and if it catches fire cover it with a lid and switch off the heat.

   Add in this stepVegetable oil for shallow-frying 200 mlButter 15 g

   medium heat

5. Drain on a rack, then move to a lined baking tray. Spread the sauce thinly over the centre only, drape over the prosciutto, then add the fresh mozzarella, torn and patted dry, and the remaining parmesan. Bake in the oven at 220 °C for 8 min, until the cheese has melted with golden spots and the thickest part reads 74 °C.

   Add in this stepProsciutto slices 2Fresh mozzarella 120 gFinely grated Parmigiano Reggiano 18 g

   oven

6. Rest for 2 minutes, scatter over the remaining basil leaves and serve with the leftover sauce, warmed, on the side. Cut with a sharp knife so you hear the crust crack.

   Add in this stepBasil leaves 3