For the tomato sauce:

2 tablespoons of olive oil

1 white onion

2 cloves of garlic

2 x 400g tins of chopped tomatoes

2 tablespoons of sun-dried tomato paste

2 tablespoons of dried oregano

1 bay leaf

Pinch of brown sugar

1 tablespoon of red wine vinegar

Seasoning

Handful of basil leaves

80g - 100g spaghetti per person

Parmesan to serve

For the Milanese chicken:

Chicken breasts (1 per person)

Seasoned flour

1-2 eggs

75-100g Panko breadcrumbs

30-50g parmesan

Sunflower oil

To make the tomato sauce:

1. Finely dice the onion.
2. Heat the olive oil in a lidded sauté pan or large saucepan.
3. Add the onion and sauté until translucent.
4. Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
5. Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar.  Season well.
6. Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
7. Remove from the heat and stir in a handful of torn basil leaves.

To make the Milanese chicken:

1. If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
2. Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
3. Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
4. At this stage, you can either keep the chicken breasts whole and then slice them when they are cooked, or cut them into smaller pieces.
5. Lay out 3 large plates (or bowls) and a baking tray.
6. Cover the first plate in a thin layer of flour.  Season with salt and pepper.
7. Break 2 eggs onto the second plate, and then whisk them with a fork until the white and yolk are combined.
8. Cover the final plate in a layer of panko breadcrumbs, mixed with grated parmesan.
9. Take a flattened chicken breast and coat it in the flour, then the egg and finally the panko and parmesan breadcrumbs. Then place it onto a baking tray.
10. Repeat with each piece of chicken, topping up the plates of flour and panko and parmesan as required.
11. About 15 minutes before the sauce is ready, pour sunflower oil into a large frying pan to a depth of 1cm. 
12. At this stage, you want to start cooking your spaghetti according to the packet instructions.
13. Heat the oil over a medium heat until the oil is shimmering.  To test if the oil is hot enough, throw in a panko breadcrumb and if it sizzles and bubbles, the oil is ready.
14. Carefully place the chicken breasts into the hot oil. laying them in the pan away from you to avoid splashing.  You may need two pans or to cook them in two batches.
15. Cook for 3-5 minutes on each side until golden brown.  If they start to burn, then slightly lower the heat.  To test if they are cooked,  remove one from the pan, cut in half and check if it's cooked in the middle.

To serve:

1. Drain the spaghetti and then return to the pan.
2. Ladle in the tomato sauce, mixing together with tongs after each spoonful.   You may want to keep some of the sauce, depending on how tomatoey you like your spaghetti!
3. Top with the chicken pieces and grated parmesan.