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Seek the best quality tinned tomatoes for the marinara sauce in this recipe, it makes all the difference to the finished dish. If you can, go for the Japanese panko breadcrumbs for the breaded chicken breasts – unlike standard breadcrumbs they’re made from bread without crusts and are ground up into coarser flakes which absorb less oil, resulting a lighter, crunchier coating. #shorts For the tomato marinara sauce: 3-4 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely sliced 2 x 400g tin whole plum tomatoes ½ tsp dried red chilli flakes ½ tsp dried oregano Sea salt For the breadcrumbed chicken: 300ml sunflower oil 4 medium chicken breasts 2 large free-range eggs, beaten 200g fine dry breadcrumbs (Japanese panko work well) 100g flour, seasoned 100g Parmesan cheese, whizzed in a food processor To serve: Cooked spaghetti
