In a cold shallow pan or rondo pot, add a generous amount of olive oil and the minced garlic.

Slowly bring to medium-low heat to infuse the oil with the garlic flavour without browning.

Add the chilli flakes (if using) and cook until fragrant.

Stir in the tomato paste and fry it until it turns a deeper, rusty red colour.

Add the crushed tomatoes (and optional passata) and stir well.

Season with 3 tsp salt and a few rounds of black pepper.

Bring to a gentle simmer, then reduce to very low heat, cover with a lid, and cook for 1–1½ hours until thickened.

Turn off the heat and stir in the coarsely chopped fresh basil.

Slice each chicken breast horizontally to create thinner cutlets about ¼ inch thick.

Pat dry and set aside.

Prepare three shallow plates or trays:

Plate 1: Mix flour and corn starch (50/50).

Plate 2: Beaten eggs.

Plate 3: Panko breadcrumbs mixed with Parmesan, plus a little salt and pepper.

Coat each chicken cutlet in the flour mixture, pressing lightly.

Dip into the beaten eggs, ensuring full coverage.

Press into the breadcrumb-Parmesan mixture, coating completely.

Place breaded cutlets on a wire rack and refrigerate for 30 minutes to set the crust.

Heat oil in a deep fryer or a pan (for shallow frying) to medium-high.

Fry each chicken cutlet until golden brown, about 65–68°C internal temperature.

Carefully remove and drain on a rack.

Preheat oven broiler (top third of oven).

Place fried chicken cutlets on a tray.

Spoon thick marinara over each cutlet.

Top with 2 slices graviera or provolone, a few slices of fresh mozzarella, and a sprinkle of Parmesan.

Broil for about 5 minutes, until the cheese is melted and golden.

Serve hot over pasta, rice, or with a fresh salad.

Enjoy the juicy chicken with the tomato-forward, basil-rich marinara and cheesy crust.