For the tomato sauce:
Pour the olive oil into a saucepan and place on a low heat. Peel and finely dice the onion and garlic. Add the onion to the saucepan and cook for 2 minutes. Then add the garlic and cook for a further minute. Add the tinned tomatoes and half the salt and pepper and cook slowly for 45 minutes, until thickened. Chop half the basil and add to the reduced sauce.
Place the chicken breasts between 2 sheets of cling film and flatten with rolling pin or meat tenderiser.
Beat the eggs together.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess. Dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Heat the oil in a frying pan on a high heat and cook the chicken for approximately 2 minutes on each side, until golden brown. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
Preheat the oven to 180'C. Bake in the oven for approximately 5-7 minutes, until the chicken is cooked through and the cheese is melted. Remove from the oven and garnish with basil leaves.
«You can also use veal in place of chicken or for a meat free option try using aubergine.»