Australian-Style Chicken Parmigiana | Pub-Style Chicken Schnitzel with Tomato Sauce and Cheese

Warm the thinly sliced garlic in the olive oil over the lowest heat for 2 minutes without letting it color. Add the grated tomatoes, thyme, sugar, and salt; cook over medium heat for 16 minutes. The sauce is ready when it leaves a trail on the back of a spoon and a path drawn through the center of the pan with a spatula stays open for 3 seconds. Watery sauce will soften the breading.

Butterfly each chicken breast horizontally, place it between two sheets of parchment, and pound from the center outward with the flat side of a meat mallet until 1 cm thick. Even thickness is essential: thin edges will dry out while a thick center remains raw. Season both sides with salt and black pepper.

Set out the flour, beaten eggs, and breadcrumbs in three separate dishes. Dredge each piece in flour and shake off the excess, dip it in the egg, then press it into the breadcrumbs. Let the coated pieces rest on a wire rack for 5 minutes so the coating adheres to the meat and does not fall off during frying.

Heat the oil in a wide skillet to 175°C / 345°F. Fry the chicken two pieces at a time for 3 minutes per side, until golden. Transfer to a wire rack, not paper towels. Check the internal temperature by inserting a thermometer into the thickest part: if it has not reached 74°C / 165°F, it will finish cooking in the oven, but take the temperature reading 1 time now.

Arrange the fried pieces on a baking sheet. Spread 2 tablespoons of sauce over each, keeping it away from the edges, and sprinkle with cheddar and Parmesan. Bake at 200°C / 390°F for 12 minutes, until the cheese melts and develops brown spots at the edges. Scatter torn fresh basil over the top and serve immediately.