Two chicken breasts
1/2 cup flour
Panko bread crumbs (or any other bread crumbs if you don’t have)
4 large Tomato’s (could also use tinned tomatoes)
One red onion
Lea Perrins / Worcestershire sauce
For the chicken:
get three bowls ready one with flour, one with a beaten egg and one with panko bread crumbs. I always season the bread crumbs with salt and pepper too.
Lay the chicken breast between two pieces of cling film and bash until flat.. approx 1cm. (You can use a rolling pin or a bottle of wine or large metal serving spoon).
Bread the chicken by coating in flour, then egg, then bread crumbs.
fill a sauce pan with about 2cm of oil. Heat the oil until really hot and then drop the chicken in.
Fry on high heat until golden approx 2-3 mins on each side. Then flip until golden on the other side
For the pasta:
Heat a saucepan with one tablespoon of oil, add finely chopped red onion and fry for a few minutes
Add some chill depending how spicy you want it and fry for 1 min .
Then add four large tomato’s, salt, pepper and some Lea Perrins / Worcestershire sauce. Cook on medium heat until the tomato’s have broken down. Approx. 10 mins.
Then blend - we used hand blender but you could just mash for a more chunky sauce if you don’t have a blender.
Add a large tablespoon (or two depending how slutty) of Philadelphia and some grated Parmesan and mix
boil your pasta, drain and add the sauce