Chicken Parm

Chicken Parm or Chicken Parmesan is an American Italian dish that makes the U.S.A great - think Austrian Chicken Schnitzel with Italian Parmigiana Melanzane but without the Melanzane (melanzane 'Italian' for aubergine in the US they call them egg plants) and no Parmesan so call they call it Parma. Confused? Read on, it dates from after the war when lots of Italians sailed away from poverty to a new life in America. Whatever, it's good, filling and I think kids would particularly love this.

So take some chicken fillets and place them between sheets of cling film and thump them until about 1cm thick. Dredge in seasoned flour, then a beaten egg and then breadcrumb. Fry gently until browned on both sides - about five minutes.

Make a simple tomato sauce, fry some garlic but don't let it catch, add in a couple of tins of chopped toms and lots of basil on it's stalks (take it out later) season and simmer for twenty mins or so.

In a casserole dish pour the sauce over the chicken and then chop some mozzarella and lob it on top. Place in an oven at 180 for about twenty five minutes.

Gather your victims to the table, and drawl 'I'm gonna make you a parma you cannot refuse'.