Classic Chicken Parmigiana

Heat a drizzle of olive oil in a small saucepan over a medium heat. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, the salt, brown sugar and butter and stir to combine. Reduce the heat to low and simmer for 5 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper and pound using a meat mallet (or rolling pin) until about 2cm thick. In a shallow bowl, place the plain flour, then season with salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour, followed by the egg and finally in the breadcrumbs. Transfer to a plate.

Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper. Top each piece with two spoonfuls of tomato sauce, then sprinkle with 1/2 the basil and the shredded Cheddar cheese. Bake until the cheese melts and the chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Keep any leftover tomato sauce to use on pasta or pizza!

While the chicken is cooking, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Add the mixed salad leaves, carrot and tomato and toss to coat. Season to taste.