Flatten or cut the breast fillet to an even thickness of around 4mm

Season both sides with a little garlic, paprika, salt and pepper

Light dredge the chicken in flour, pat off excess

In a small bowl mix the egg, parmesan and parsley

Dip the chicken in the egg mix. Ensure good coverage

In a non-stick frypan melt the butter with the oil over medium heat

When the butter is hot enough to foam place your coated chicken fillet in the pan

Add a little more egg mix to the chicken’s top side. Cook on medium heat for two minutes

Turn the chicken and cook the reverse side for a further two minutes.

Take out and place on absorbent kitchen paper.

Ready

Set your oven to grill setting, or turn on your air-fryer

Place the cooked chicken on a suitably sized oven able dish

Coat the chicken liberally with the tomato sauce and top with cheese

Grill the chicken for about 3 minutes until the cheese is bubbling