Crisp chicken Parmesan with tomato, chilli and basil pasta

Method

1. To make the crisp chicken Parmesan, mix the flour, garlic powder and oregano in a shallow bowl and season with salt and pepper.

2. Put the chicken breast between two sheets of baking paper and bash it out to an even thickness.

3. Mix the eggs and milk in a second shallow bowl. Mix the breadcrumbs and Parmesan in a third shallow bowl.

4. Coat the chicken first in the seasoned flour, then the egg mixture and finally the breadcrumbs.

5. Heat the olive oil in a large frying pan over a medium heat. Shallow-fry the chicken on both sides until golden and cooked through. Remove from the pan and set aside.

6. To make the tomato, chilli and basil pasta, heat the olive oil in a saucepan over a medium heat. Add the garlic and cook gently until golden.

7. Add the chilli flakes and white wine. Simmer until the wine has reduced by about three-quarters.

8. Add the cherry tomatoes, tomato purée and basil stalks and stir to combine.

9. Cook the linguine in a large saucepan of boiling salted water until al dente. Reserve some of the pasta cooking water, then drain.

10. Add the linguine to the tomato sauce with a splash of the reserved pasta water. Add the basil leaves and Parmesan, toss together and season with salt and pepper.

11. Preheat the grill to high.

12. Put the pasta in a grill-proof serving dish. Slice the cooked chicken and arrange it over the pasta, then top with the provolone.

13. Put under the hot grill until the provolone has melted slightly. Serve immediately.