Chicken Parmigiana

Instructions

1. 1

   Make the sauce first. Sweat the diced onion in olive oil gently for 8–10 min until soft. Add garlic and chilli flakes, cook 30 sec. Add wine and bubble for 1 min.

2. 2

   Crush the tinned tomatoes in by hand. Add oregano, sugar, salt and pepper. Simmer for 25–30 min until rich. Tear in the fresh basil at the end. Reserve roughly half the sauce for the tagliatelle.

3. 3

   Butterfly each chicken breast and pound to 1cm thickness. Mix panko with parmesan, salt and pepper. Crumb each piece: flour, egg, panko — pressing firmly. Arrange in a single layer on a baking-paper-lined tray.

   Tip: Morning prep is fine: leave uncovered in the fridge for 30 min to set the crumb, then cover loosely.

4. 4

   Heat olive oil and butter in a cast-iron pan on the fire grid. Fry chicken pieces 3 min per side until deep golden. Transfer to two baking dishes, spaced out.

5. 5

   Assemble: lay a slice of prosciutto on each piece (optional), spoon over roughly half the tomato sauce, tear mozzarella over the top, and finish with grated parmesan. Set aside on the counter.

6. 6

   In the final 6–7 min of the risotto, slide both baking dishes into the pizza oven alongside the lamb tray. Remove when bubbling and golden-patched. Rest for 3 min, then tear fresh basil over the top.

   Tip: Pizza oven should be at 220–250°C.