Preheat the oven to 220 degrees Celsius / 430 Fahrenheit top and bottom heat.

Slice the chicken cutlets horizontally into thin slices.

Take 3 bowls or deep dishes. Whisk the egg in one bowl, the flour in another and the Parmesan, breadcrumbs, 1/3 of the dried basil and salt and pepper to taste in the last bowl.

Place the passata in a saucepan over a low heat and season with the thyme, oregano, rest of the basil and a little salt and pepper to taste. Heat gently over a low/medium heat.

Then coat the chicken in the flour, then the egg, then the breadcrumb and Parmesan mixture (making sure it is a nice thick layer).

Heat plenty of oil in a frying pan and fry the chicken for a few minutes until golden brown, cooked and crispy. Transfer to a sheet of kitchen paper if necessary.

Pour the warm passata into a baking dish. Place the 4 crispy chicken cutlets on top. Spread the slices or grated mozzarella over the chicken and place under the grill until the cheese is melted.

Remove from the oven and garnish with extra Parmesan and fresh basil. Enjoy!