Chicken Parmmight just be my death row meal. There’s something wildly indulgent about crispy, golden chicken bathed in tangy tomato sauce and drowned in gooey cheese.

It’s a staple in Italian-American restaurants, though not something I often see on menus here in the UK. It is apparently an immigrant adaptation of eggplant parmesan, but as eggplants and turnips are the only vegetables I don't like, I am happy with the fusion that is chicken parm.

This version uses Better Than Sex Roast Potato Seasoning in the flour mix, giving the chicken extra crunch and depth. With flavour-packed chicken, the sauce can stay simple and still shine.

Prep: 15 mins | Cook: 15 mins | Serves: 4

Ingredients

• 4 chicken breasts
• 2 eggs
• 3 tbsp plain flour
• 1 tbsp Better Than Sex Roast Potato Seasoning
• 200g panko breadcrumbs
• 4 tbsp neutral oil (plus more if needed)
• 2 garlic cloves, peeled
• 2 tins of tomato passata
• 2 balls fresh mozzarella, thinly sliced
• 2 tbsp grated Parmesan
• Salt & pepper, to taste

Method

Prep the Chicken

1. Place the chicken breasts on a cutting board and bash them with a rolling pin until about 2cm thick.
2. Season both sides with salt and pepper.

Breading Station

Set up three shallow dishes

1. Flour Mix – combine flour and Better Than Sex Roast Potato Seasoning.
2. Egg Wash – beat the eggs.
3. Breadcrumbs – just the panko.
4. Coat each chicken breast first in the seasoned flour, then the egg, then the panko. Press the crumbs firmly into the chicken — patch up any bald spots.

Fry the Chicken

1. Heat 3 tbsp of oil in a deep frying pan over medium-high heat.
2. Fry the chicken in batches, 4–5 minutes per side, until golden and crispy. Set aside on a plate or wire rack.

Make the Sauce

1. Preheat your oven to 180°C (fan).
2. In a baking dish, add the remaining tablespoon of oil and the garlic cloves.
3. Roast in the oven for 5 minutes.
4. Carefully remove, pour in the passata, season generously with salt, and stir.
5. Return to the oven for 10 minutes (or however long it takes to finish frying the chicken).

Assemble & Bake

1. Nestle the crispy chicken into the tomato sauce.
2. Lay the mozzarella slices over the top.
3. Sprinkle with Parmesan.
4. Bake for about 15 minutes or until the cheese is melted and golden.
5. Serve hot, ideally with something that soaks up sauce: crusty bread, spaghetti, or a leafy salad if you’re pretending to be virtuous.

Watch it