Make the Tomato Sauce: Heat the olive oil in a medium saucepan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until soft and translucent. Add the crushed garlic and cook for another minute until fragrant.

Simmer the Sauce: Stir in the chopped tomatoes, tomato purée, sugar, and a good pinch of salt and pepper. Bring to a gentle simmer and let it bubble away for 15-20 minutes, stirring occasionally, until it has thickened slightly. Remove from the heat and stir in the torn fresh basil leaves.

Prepare the Chicken: While the sauce is simmering, prepare your chicken. Place each chicken breast between two sheets of baking parchment or cling film and use a rolling pin or meat mallet to pound it to an even thickness of about 1.5cm. This is key for even cooking.

Set Up the Breading Station: You'll need three shallow dishes. In the first, place the plain flour seasoned with salt and pepper. In the second, the beaten eggs. In the third, mix the Panko breadcrumbs, 50g of grated Parmesan, and the dried oregano.

Bread the Chicken: Take one piece of chicken at a time. First, dredge it in the seasoned flour, shaking off any excess. Next, dip it completely in the egg mixture. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it's fully coated on all sides. I find that pressing the breadcrumbs on firmly really helps them stick during frying. Set the breaded chicken aside on a plate.

Fry the Chicken: Heat the vegetable oil in a large frying pan over a medium-high heat. Once the oil is shimmering, carefully place two chicken breasts in the pan (don't overcrowd it). Fry for 2-3 minutes on each side until crisp and golden brown. The chicken doesn't need to be cooked through completely at this stage as it will finish in the oven. Transfer the cooked chicken to a wire rack.

Assemble the Dish: Preheat your oven to 200°C (180°C fan). Spread about half of the tomato sauce in the bottom of a large baking dish. Arrange the fried chicken breasts on top of the sauce in a single layer.

Top and Bake: Spoon the remaining sauce over the centre of each chicken breast, leaving the crispy edges exposed. Top with the torn mozzarella and the remaining 25g of grated Parmesan. Bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbling, and starting to turn golden brown.