Cut the chicken breasts in half horizontally, creating four thinner pieces of chicken.
2 large chicken breasts
In three separate shallow bowls, place the plain flour, beaten eggs, and fresh breadcrumbs mixed with grated parmesan cheese.
Plain flour, Eggs, Fresh breadcrumbs, Parmesan cheese
Dip each piece of chicken first into the flour, then into the egg, and finally into the breadcrumb mixture, ensuring it is well coated.
Plain flour, Eggs, Fresh breadcrumbs
In a large frying pan, heat sunflower oil over medium heat. Fry the breaded chicken pieces until golden and crisp on both sides. This should take about 3-4 minutes per side.
Sunflower oil
Remove the chicken from the frying pan and place it on a paper towel-lined plate to drain any excess oil.
Preheat the oven to 180°C/350°F.
In a separate saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
Olive oil, Garlic cloves
Add caster sugar, red wine vinegar, chopped tomatoes or passata, and dried oregano to the saucepan. Simmer for 10 minutes, stirring occasionally.
Caster sugar, Red wine vinegar, Chopped tomatoes or passata, Dried oregano
Place the fried chicken pieces in a baking dish and top each piece with a generous spoonful of the tomato sauce and grated mozzarella cheese.
Mozzarella cheese
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and golden.
While the chicken is baking, cook the spaghetti according to the package instructions. Drain the spaghetti and toss it in the remaining tomato sauce.
Spaghetti
Serve the chicken parmigiana over the spaghetti, and enjoy!
Spaghetti