Chicken parmigiana with garlic-basil tomato sauce and buffalo mozzarella or burrata

Slice the chicken breast into three or four slices.

Cover the slices with baking paper and pound with a mallet as thin as possible; let rest.

Warm three or four tablespoons of extra virgin olive oil over medium-low heat; add two crushed, minced garlic cloves and cook about 30 seconds without burning.

Add the passata and stir; tear in basil by hand.

Cover and cook gently on medium-low about 20 minutes (20 to 30).

Beat one egg with a little lemon juice.

Mix the pecorino, breadcrumbs and a little parsley.

Coat each slice in flour, shake off the excess, dip in the egg, drain the excess, then press into the breadcrumb and pecorino mix on both sides.

Test the sunflower oil with a few breadcrumbs; fry the chicken about a minute and a half before checking, turn, and fry until golden brown, about 3 minutes in all.

Rest on a plate lined with kitchen paper a few minutes to absorb the oil.

Spread sauce generously on the plate, lay the chicken on top and spread more sauce over.

Top with buffalo mozzarella, pour off the excess milk, sprinkle parsley and place under the broiler until the cheese melts without burning.

Variation: top with a whole burrata, rested about half an hour, and a little parsley, and bake as is until it expands and the inside turns creamier.