Chicken parmesan

Heat the oven to 425F. Grate a cup of parmesan.

Chop 3 tbsp flat leaf parsley.

Cut the three chicken breasts down the middle into six thin fillets; cover with parchment and pound to an even thickness.

Set up three shallow bowls: two eggs beaten with a pinch of salt and pepper; 40 g flour with 1 tsp salt and 1/2 tsp pepper; half a cup of parmesan, half a cup of Italian breadcrumbs, 120 g panko and the parsley.

Coat each piece in flour and shake off the excess, dip in egg and let it drip, then press into the crumb and cheese mix.

Heat 1 cup olive oil in a pan over medium-high until shimmering; fry two or three pieces at a time about 4 minutes per side until golden brown, adjusting the heat.

Drain on a paper towel lined baking sheet; the chicken can be made ahead to this point.

Top each piece with a quarter to a third of a cup of marinara, a pile of shredded mozzarella and a tablespoon of parmesan.

Bake at 425 for 15 to 20 minutes until the cheese melts and the chicken is cooked through.

Cook a pound of pasta in salted boiling water until al dente; serve together, topped with parsley.