First, make the sauce.
Add the olive oil and garlic to a chilly saucepan. Activate the warmth to medium and as quickly because the garlic begins to sizzle, pour within the passata.
Lower your onion in half and add to the sauce together with the butter. Cowl, flip to low and simmer for twenty minutes.
Style, verify for seasoning and add salt, pepper and a pinch of sugar. Take away the onion.
Whereas your sauce is cooking, arrange a breading station by pouring your breadcrumbs and cheese onto a plate, your flour onto one other plate and your crushed eggs onto a 3rd plate.
Dip your rooster first within the flour, then within the egg and eventually within the breadcrumbs. Place onto a wire rack and place into the fridge for ten minutes.
Warmth the olive oil in a heavy-based frying pan and warmth to medium. Fry the rooster for seven to eight minutes, flipping midway by, till golden and cooked by. Depart to relaxation on the wire rack.
Preheat your grill
In an oven-proof dish place the rooster in a single layer. Spoon over the tomato sauce and prime with the cheese. Grill for round eight minutes, or till the cheese is golden and effervescent. Serve with a inexperienced salad.
