Chicken Parmigiana

Bahan-bahan (6 porsi)

• 3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
• 1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
• 1/2 tsp black pepper
• 1/2 tsp Italian mixed herbs ((Note 4))
• 1/3 cup flour (, plain/all purpose)
• 2 eggs
• 1 g arlic clove (, minced using garlic press)
• 1/4 tsp each salt and pepper
• 1/4 tsp Italian mixed herbs ((Note 4))
• 1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
• 1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups olive oil ((or vegetable or canola))
• 1 tbsp olive oil
• 2 g arlic cloves (, finely minced)
• 1/4 cup onion or eschallots (, very finely chopped (Note 7))
• 1/4 tsp red pepper flakes ((chilli flakes), optional)
• 1/4 tsp Italian mixed herbs ((Note 4))
• 1/4 cup white wine (, anything (optional, Note 10))
• 400 g / 14 oz tomato passata ((aka tomato puree) (Note 8))
• 1/2 cup chicken stock/broth ((or water))
• 1/4 tsp each salt and pepper
• 10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
• 2 cups mozzarella cheese (, shredded (or enough slices to cover))
• 3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
• 1 tbsp extra virgin olive oil
• 5 basil leaves (, roughly chopped)