Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish and whisk, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go.

To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened.

Preheat the oven or air fryer to 180°C. Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray or air fryer basket. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Place the tray into the hot oven to cook for 8 minutes until the cheese has melted and the chicken is cooked through.

Cook the spaghetti following the pack instructions, then drain and toss with the sauce. Serve the parmigiana with the tomato spaghetti.