Step 1

Place the chicken breast between 2 pieces of clingfilm and bash with a mallet or rolling pin until they are about 1/2 inch thick.

Step 2

Place the flour and beaten eggs in separate shallow bowls. Combine the breadcrumbs and parmesan together and place in another shallow, wide bowl.

Step 3

Dust the chicken pieces with the flour, shaking off the excess.  Dip the chicken into the beaten egg, then into the parmesan-breadcrumb mixture, making sure the chicken pieces are completely covered in breadcrumbs.

Step 4

Place the breaded chicken pieces on a large plate, cover and chill until you're ready to cook them.  I often find it easier to do this part in advance.

Step 5

Heat the oil in a medium saucepan, add the onion and cook on a low-medium heat for about 5 minutes or until the onion has softened but not coloured.  Add the crushed garlic and cook for a further two minutes, then add the chopped tomatoes, tomato puree, salt, pepper, sugar and the chilli flakes, if using.

Step 6

Bring to the boil, reduce the heat and simmer for about 15 minutes or until slightly thickened.

Step 7

Meanwhile, cook the spaghetti in a large pan of salted boiling water for 8-10 minutes.

Step 8

Heat the oil in a large heavy bottomed frying pan.  Test the oil by placing a cube of bread in the oil - if the bread starts to sizzle straightaway, the oil is ready.

Step 9

Add the chicken, one piece at a time.  Cook for about 5 minutes on each side until golden and cooked through.

Step 10

Drain the spaghetti well and place on your serving plates. Top with the tomato sauce and the golden, crunchy chicken.

Step 11

Serve with lots of freshly grated parmesan.