Instructions

• In a shallow dish whisk together 2 large eggs, 1 tablespoon minced garlic, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, and 1 teaspoon onion powder until blended.
• Add the 6 chicken fillets (3 large breasts halved) to the egg mixture and turn each piece to coat evenly. Cover and refrigerate for at least 15 minutes or up to overnight.
• While the chicken is marinating, make the tomato sauce: heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 large chopped onion and cook until translucent, about 3 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.
• Add 14 ounces tomato puree (passata), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried Italian herbs, and 1 teaspoon sugar (optional). Stir, cover, and simmer over low heat for about 8 minutes, or until the sauce has thickened slightly. Taste and adjust seasoning if needed. Keep the sauce warm.
• In a separate shallow bowl combine 1 cup Panko breadcrumbs, 1/2 cup Italian/golden breadcrumbs, 1/2 cup freshly grated Parmesan cheese, and 1 teaspoon garlic powder. Mix to combine.
• Preheat the oven to 430°F (220°C). Lightly grease an oven tray or baking dish with a small amount of olive oil.
• Pour 1/2 cup olive oil into a large skillet and heat over medium‑high until hot and shimmering. Working in batches if necessary, remove each chicken fillet from the egg mixture, let excess drip off, then press into the breadcrumb mixture to coat evenly. Fry the coated fillets in the hot oil until golden and crispy, about 4–5 minutes per side. Transfer the fried fillets to the prepared baking tray.
• Assemble the chicken: spoon about 1/3 cup of the warm tomato sauce over each fillet. Top each fillet with mozzarella (sliced or shredded; about 2–3 slices or equivalent shredded amount) and then sprinkle roughly 2 tablespoons of the shredded Parmesan (from the remaining 1/3 cup) over the cheese. Sprinkle with the remaining 2 tablespoons chopped basil or parsley.
• Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbling and melted and the chicken is cooked through.
• Remove from the oven and serve immediately.