You will need:
- 2 large chicken breast fillets
- 100g plain flour
- 2 eggs
- 60g panko breadcrumbs
- 2 tbsp grated parmesan
- 1 tsp oregano
- Salt and pepper
- Spray oil
For the sauce
- ½ tbsp olive oil
- 1 cloves garlic, finely chopped
- 200g passata
- Pinch of sugar
- ½ tsp oregano
- 4 slices mozzarella
- Torn basil leaves
Let's make it:
Step 1:
Cut both chicken fillets in half horizontally so you have 4 thinner pieces. Alternatively you can slice each fillet through the middle, then batten out each piece to give you the 4 thinner pieces you need.
Step 2:
Place the flour onto a dinner plate and season with salt and pepper.
Step 3:
Whisk the eggs and pour these onto a second plate.
Step 4:
Finally add the panko crumbs to a 3rd plate, mixing in the parmesan and oregano.
Step 5:
Taking each piece of chicken, thoroughly coat in the flour, patting off any surplus as you go.
Step 6:
Next place the chicken into the whisked eggs, ensuring the whole of the piece is coated before finally coating in the breadcrumbs. Pat this into the chicken to form the coating. Set this piece aside and repeat with the remaining chicken.
Step 7:
Arrange the chicken pieces onto the airfryer tray in the drawer, spray with the oil and Air Fry for 12-15 minutes at 180c, turning over halfway through cooking.
Step 8:
To make the sauce, heat the oil in a small frying pan over a low to medium heat, add the garlic allowing this to infuse for a few seconds before pouring in the passata. Add the sugar and the oregano, stir well.
Step 9:
Simmer gently for a further 5 mins to infuse the flavours before removing from the heat.
Step 10:
To finish cooking, spoon 2 tbsp of the sauce over the chicken before adding 1 slices of the mozzarella on top. Air fry at 200c for approx 3-5 minutes until the cheese is bubbling and golden. Add a scattering of torn basil leaves before serving.