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1. Thinly slice the garlic. Warm the extra virgin olive oil for sauce in a saucepan over medium-low heat, add the garlic and chili flakes, and cook 1 minute until fragrant but not browned.
2 tbsp extra virgin olive oil, for sauce,
3 clove garlic,
1 pinch chili flakes
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2. Add the crushed tomatoes and a pinch of the fine salt, then simmer gently for 15 minutes until thickened. Tear in the basil leaves off the heat and keep warm.
1.5 tsp fine salt,
1 can crushed tomatoes,
8 piece fresh basil
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3. Heat the oven to 220°C (425°F). Slice each chicken breast in half horizontally into 4 thin cutlets, then pound between sheets of plastic wrap to an even 1.5 cm (0.5 in) thickness. Season both sides with the remaining fine salt and black pepper.
2 piece chicken breasts,
1.5 tsp fine salt,
0.5 tsp black pepper
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4. Set up three shallow dishes: all-purpose flour; eggs beaten; and panko breadcrumbs mixed with half the Parmigiano-Reggiano and the dried oregano. Dredge each cutlet in flour, then egg, then the crumb mixture, pressing to coat.
0.5 cup all-purpose flour,
2 piece eggs,
1.5 cup panko breadcrumbs,
0.4 cup Parmigiano-Reggiano, finely grated,
1 tsp dried oregano
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5. Heat the olive oil for frying in a large oven-safe skillet over medium-high heat. Fry the cutlets in batches for 2–3 minutes per side until golden, adding more oil if needed, then transfer to a baking tray.
0.2 cup olive oil, for frying
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6. Spoon a few tablespoons of tomato sauce over the center of each cutlet, leaving the crisp edges bare. Top with the mozzarella and the remaining Parmigiano-Reggiano, then bake for 10–12 minutes until the chicken reaches 74°C (165°F) and the cheese is bubbling and spotted golden.
0.4 cup Parmigiano-Reggiano, finely grated,
225 g fresh mozzarella, sliced
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7. Meanwhile, slice the cucumber and halve the cherry tomatoes. Toss with the mixed salad leaves, lemon juice, extra virgin olive oil for dressing, and a pinch of salt just before serving.
120 g mixed salad leaves,
0.5 piece cucumber,
8 piece cherry tomatoes,
2 tbsp lemon juice,
3 tbsp extra virgin olive oil, for dressing
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8. Rest the chicken 3 minutes, then serve with extra warm tomato sauce on the side and the green salad.
