Method

• 1.
  First, make the sauce. Heat the oil in a frypan over a gentle heat. Add the onion and fry for 6-8 minutes until softened. Stir in the garlic and fry for 1 minute before tipping in tinned tomatoes, tomato paste, sugar and vinegar. Mix to combine and simmer gently for 5-10 minutes to thicken slightly. Remove from heat and set aside while you make the chicken escalopes.
• 2.
  Place the chicken breasts between two pieces of baking paper and bash with a rolling pin to flflatten out to half their thickness. Tip the flour onto a plate and season with salt flakes and freshly ground black pepper. Mix to combine and set aside. Pour the beaten egg onto another plate and set aside. Combine the panko breadcrumbs with the parmesan on a third plate and set aside.
• 3.
  First, put one of the chicken breasts onto the plate of flour and ensure it’s fully coated on both sides. Next, dip the chicken in the beaten egg and, fifinally, in the breadcrumbs, again ensuring it’s completely covered. Repeat with the second chicken breast.
• 4.
  Bring a pot of salted water to the boil and cook the spaghetti according to the packet instructions; this should take around 8-10 minutes.
• 5.
  Meanwhile, heat 2 tbs oil in a large frypan over a medium heat. Add the breaded chicken and cook for around 4 minutes on each side or until golden and cooked through.
• 6.
  Drain the spaghetti, reserving a little of the pasta cooking water. Reheat the sauce and combine it with the spaghetti, adding a little of the reserved water, if necessary, to loosen the sauce. Pile the spaghetti onto plates and top with the breadcrumbed chicken.
• 7.
  Scatter over a few basil leaves, then serve with the lemon wedges for squeezing over.