Chicken Milanese with Spaghetti Pomodoro

First, make the pomodoro sauce so that it can quickly be mixed with the cooked pasta later on. Slice two garlic cloves and add to some olive oil in a hot pan. Cook for 30 seconds then add the tin of tomatoes, a little water, salt, pepper and a small pinch of sugar. Stir in and cook for around 10-15 minutes. Tear some basil leaves and add at the very end of cooking.

Next, we need to bash out the chicken breasts to tenderise them and make them thinner. Put one sheet of cling film on a large chopping board then place the chicken breast on top. Put another sheet of cling film over the chicken breast, making sure that each piece of cling film is much bigger than the size of the chicken breast. This is important as having droplets of raw chicken flying around your kitchen is not a good thing. Using a meat hammer, or a rolling pin or even the back of a wooden spoon, bash out the chicken breast to an even thickness of around 1cm. Repeat for the other chicken breast.

You will need three bowls that are big enough to take the chicken breast. In the first, put some plain flour and seasoning. In the second goes the beaten egg and the breadcrumbs in the third. Add some finely chopped rosemary to the breadcrumbs.

Heat some oil in a large pan and dip the chicken first in the flour, then the egg, then the breadcrumbs before putting into the pan. Cook for 3-4 minutes each side.

While the chicken is cooking, boil some spaghetti for the time stated on the packet (always set a timer, pasta must be perfectly al dente and not overcooked).

When you have cooked each side of the chicken it should be a lovely golden colour and crispy in texture. Allow to rest out of the pan for a few minutes.

Add a few tablespoons of pasta water to your sauce before you drain the pasta and mix with the sauce.

Serve a small portion of pasta along with the chicken and a green salad. Absolute comfort food and really, really tasty.