Chicken milanese with spaghetti

Place the chicken breasts between 2 sheets of cling film and bash with a rolling pin until about 1cm thick.

Set up 3 plates: one with the flour, one with the beaten eggs, and one with the breadcrumbs and Parmesan.

Coat the chicken breasts in flour, then dip in the egg, and finally coat in the breadcrumb mixture, pressing to adhere.

Heat the olive oil in a large frying pan over a medium heat. Fry the chicken for 4-5 minutes each side, until golden and cooked through.

Meanwhile, cook the spaghetti according to the packet instructions.

While the spaghetti is cooking, heat the olive oil in a saucepan over a medium heat. Add the garlic and cook for 1 minute, until fragrant.

Add the plum tomatoes and basil to the saucepan and cook for 10 minutes, until the sauce has thickened.

Drain the spaghetti and add it to the tomato sauce. Toss to coat.

Serve the spaghetti with the chicken milanese on top, and a generous grating of Parmesan.