Garlic & Herb Chicken Parmigiana

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add garlic and cook until fragrant, 1 minute. • Add passata, the brown sugar and butter, stirring, until slightly reduced 3-4 minutes. Season to taste. Transfer to a bowl and set aside.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and garlic & herb seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

• Wipe out frying pan and return to medium-high heat, with enough olive oil to coat the base. • Fry crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a second lined oven tray. • Top and evenly spread each piece of chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until the cheese melts and the chicken is cooked, 8-10 minutes.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked when it is no longer pink inside.

• In a medium bowl, add baby spinach leaves and a drizzle of balsamic vinegar. • Toss to combine and season.