Serves 4
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To serve:

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the chicken between two sheets of cling film and pound to an even thickness using a rolling pin or meat mallet. Season with salt and black pepper.
  3. Place the flour in one shallow bowl and stir in the Italian seasoning. Beat the egg in a second bowl and pour the breadcrumbs into a third.
  4. One piece at a time, dredge the chicken in the seasoned flour, then in the beaten egg, and then in the breadcrumbs, pressing them on to coat thoroughly.
  5. Heat the oil in a pan over a medium-high heat. Cook the chicken for 3-4 minutes per side or until browned all over, working in batches to avoid overcrowding the pan. Remove to a baking dish.
  6. Pour the tomato sauce over and around the chicken. Cover the chicken fillets with slices of Mozzarella.
  7. Bring a large pan of salted water to a boil and cook the spaghetti according to package instructions.
  8. Sprinkle over the Parmesan and place in the oven for 15-20 minutes or until the chicken is completely cooked throughout and the cheese is golden and bubbling.
  9. Drain the spaghetti and divide between serving bowls. Top each portion with some tomato sauce and add a piece of chicken to each. Sprinkle with extra Parmesan and serve with garlic bread on the side for mopping up the sauce.

Nutrition Facts

Per Serving: 778kcals, 22.8g fat (3.9g saturated), 89.2g carbs, 7.5g sugars, 53.1g protein, 3.8g fibre, 1.02g sodium