Prepare the Chicken: Place each chicken breast between two sheets of cling film. Using a meat mallet or a rolling pin, gently pound them to an even thickness of about 1.5 cm. This ensures even cooking and tenderness. Season both sides generously with salt and black pepper.

Set Up Breading Stations: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs until smooth. In the third, combine the panko breadcrumbs, 50g grated Parmesan, dried oregano, and garlic powder, mixing well until evenly distributed.

Bread the Chicken: Take one pounded chicken breast, dredge it thoroughly in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated, letting any extra drip off. Finally, press it firmly into the breadcrumb mixture, making sure the entire surface is covered. The breadcrumbs should cling tightly, creating a robust, textured coating. Repeat with the remaining chicken breasts.

Fry the Chicken: Heat the vegetable oil in a large frying pan over medium-high heat until it shimmers and a test breadcrumb sizzles immediately. Carefully place two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 4-5 minutes per side, until they turn a beautiful golden-brown colour and sound audibly crisp when tapped. The internal temperature should reach 74°C (165°F). Remove the chicken to a wire rack set over a baking tray to drain, listening for the continued gentle sizzle as they rest. Repeat with the remaining chicken.

Simmer the Tomato Sauce: While the chicken cooks, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until it becomes translucent and releases a sweet aroma. Stir in the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, dried basil, dried thyme, and a pinch of sugar (if using). Bring to a gentle simmer, then reduce the heat to low, cover, and let it bubble gently for at least 15-20 minutes, allowing the flavours to meld and deepen. The sauce should turn a rich, deep red and smell wonderfully aromatic.

Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. The pasta should be tender with a slight bite. Drain well, reserving about 120ml of the pasta cooking water.

Assemble and Finish: Preheat your grill to a medium-high setting. Ladle a thin layer of tomato sauce into an ovenproof dish. Place the crispy chicken breasts on top of the sauce. Spoon a generous amount of additional sauce over each chicken breast, then top with slices or shredded fresh mozzarella. Grill for 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden in spots. The kitchen will fill with the enticing aroma of melted cheese and herbs.

Serve: Toss the drained pasta with a little of the reserved pasta water and a few spoonfuls of the remaining tomato sauce until lightly coated. Serve the Crispy Chicken Parmesan immediately over the sauced pasta, garnished with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese. My husband, who's usually picky, asked for seconds the first time I made this!