Chicken Parmesan

• Make the tomato sauce in a saucepan by frying a clove of garlic, then add Petti organic datterini tomatoes passata, add some salt, pepper, oregano and cook with a lid on a low heat for about 15 minutes;

• Meanwhile, prepare the chicken by cutting the breast into two slices and beating them gently between two sheets of baking paper so that they lose some thickness;

• Beat the eggs with a fork and add a pinch of salt, then immerse the chicken previously dipped in the flour;

• Drain the slices from the excess egg and dip them in the breading prepared with Panko, salt, pepper, paprika and grated Parmesan, making sure that there is no uncovered part and press well;

• Melt some oil and butter in a pan and as soon as it’s well heated cook the chicken slices for 4-5 minutes per side until they turn brown enough, then dry them with paper towel;

• Cover the bottom of a baking dish with the tomato sauce, then place the chicken slices covered with the remaining sauce, the grated Parmesan and mozzarella above it;

• Bake in a preheated oven at 200°C for about 10 minutes and serve with a bunch of chopped fresh parsley.