Chicken Parma

Method

1. Make the napoli sauce first. Heat the olive oil in a 16 cm saucepan over medium heat, add the finely chopped garlic and stir for about 30 seconds until fragrant but not brown. Add the crushed tomatoes, oregano, sugar and salt, bring to a bubble, then turn down to low heat and simmer for 10 min, stirring now and then. It's ready when a spoon dragged across the bottom leaves a clear trail.

   Add in this stepOlive oil 1 tbspGarlic cloves 1Canned crushed tomatoes 200 gDried oregano ½ tspSugar ½ tspSalt ¼ tsp

   medium heat→low heat

2. Lay each chicken breast flat and, with your palm pressing on top, slice it horizontally almost all the way through, then open it out like a book (or cut it into two thin pieces). Put it between two sheets of cling film and pound it with a rolling pin or the base of a pan to an even 1 cm thickness; an even piece cooks through before the crumbs burn. Season both sides with salt and pepper.

   Add in this stepLarge skinless chicken breasts 2Salt ½ tspBlack pepper 1 pinch

3. Set up three shallow dishes: flour, egg beaten with the milk, and breadcrumbs. Coat each piece in flour and shake off the excess, dip it in the egg and let the excess drip off, then press it firmly into the crumbs on both sides. If you have time, chill for 10 minutes so the coating stays put when frying. Switch the oven on to 220 °C now.

   Add in this stepPlain flour 50 gEggs 1Milk 1 tbspDried breadcrumbs (or panko) 110 g

4. Pour oil into a 28 cm frying pan to about 1 cm deep and heat over medium-high heat to 170–175 °C; a crumb dropped in should sizzle steadily straight away. Lower the chicken in gently, laying it away from you so the oil cannot splash towards you, and fry for 3 min per side until deep golden. If the pan size shows ×2, fry in two batches so the oil stays hot. Never leave hot oil unattended; if it smokes, turn the heat down, and if it ever catches fire, cover it with a lid and switch off the heat. Never use water.

   Add in this stepVegetable oil for shallow-frying 200 ml

   medium-high heat

5. Drain the chicken on a wire rack or paper towel, then move it to a lined baking tray. Spread the sauce over each piece, leaving a thin border of crumb showing, lay the ham on top and scatter over the mozzarella. Bake on the top shelf of the oven at 220 °C for 7 min, until the cheese is melted, bubbling and spotted golden. The thickest part should reach 74 °C, or the juices should run clear when you cut into it.

   Add in this stepHam slices 2Grated mozzarella 100 g

   oven

6. Let it sit for 2 minutes, then serve hot with chips and a simple green salad, the classic pub way.