Chicken parmesan with spaghetti

• Chicken breast fillets500 g
• Free-range eggs1 egg
• Sliced wholemeal bread120 g
• Italian hard cheese (parmesan-style)40 g
• Chopped tomatoes (tin)2 tins
• Mozzarella125 g
• Pasta350 g
• Garlic3 cloves

Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs, plain flour. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). Slice each chicken breast in half through the middle to make thin cutlets. Blitz the bread into crumbs and mix with half the grated parmesan-style cheese.500 g chicken breast fillets120 g sliced wholemeal bread40 g italian hard cheese125 g mozzarella
2. Dust the chicken in flour, dip in the beaten egg, then press into the crumbs. Lay on an oiled tray and bake for 15 minutes, until golden and cooked through with no pink.1 egg
3. Chop the garlic. Simmer the chopped tomatoes with the garlic, a pinch of dried mixed herbs and a pinch of salt for 10 minutes. Cook the pasta in salted boiling water following the pack instructions.2 tins chopped tomatoes350 g pasta3 cloves garlic
4. Spoon a little sauce onto each cutlet, top with torn mozzarella and the rest of the hard cheese, and bake for 5 minutes more until melted. Serve with the pasta tossed in the remaining sauce.

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