Chicken fillet with garlic and cheese

Ingredients:

For breaded chicken

• 8 boneless, skinless chicken breast fillets (170-225 g each)
• Salt and ground black pepper
• 1 cup flour
• 3 large eggs
• 3/4 cup milk
• 7 cloves of crushed garlic
• 3 tbsp. breadcrumbs
• 2 teaspoons garlic salt
• Vegetable oil for frying
• 1/4 tbsp. grated parmesan
• 1.5 cups shredded mozzarella

For the sauce

• 900 g canned pureed tomatoes
• 1/4 cup olive oil
• 1 small onion, chopped
• 1 clove of chopped garlic
• 1 carrot, peeled and shredded
• 1 chopped celery stalk
• Sea salt and ground pepper
• 1 teaspoon dried oregano

Preparation:

1. Prepare the sauce: Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 10 minutes.
   
   Add the carrots and celery, season with sea salt and pepper and continue to sauté for another 10 minutes, until the vegetables are tender.
   
   Add the tomatoes and dried oregano and simmer uncovered until the sauce thickens, about an hour. Season with more sea salt and pepper to taste.
2. Meanwhile, prepare the chicken: Preheat the oven to 180°C. Place a baking rack on a foil-lined baking sheet. Season each side of the fillet with salt and pepper.
   
   Mix the flour and a little salt and pepper in a medium-sized bowl. In another bowl, whisk together the eggs, milk, and crushed garlic. In a third bowl, combine the breadcrumbs and garlic salt.
3. Dredge the fillets in the flour mixture, shaking off any excess. Then dip them in the egg mixture, letting any excess drip off. Then coat each side in the breadcrumbs. Place the fillets on a wire rack and refrigerate for 30 minutes to set the breadcrumbs.
4. Half fill a large, deep frying pan with vegetable oil and heat over medium heat until a deep-fry thermometer reads 190°C (350°F). Using tongs, carefully transfer a few breaded fillets into the hot oil, being careful not to overcrowd the pan.
5. Fry the chicken for 4 minutes, turning once, until lightly golden on both sides. Place the fillet back on the baking rack.
   
   Drizzle each chicken piece with 2 teaspoons of sauce and sprinkle with equal amounts of Parmesan and mozzarella. Bake in the oven for 20 minutes, or until cooked through. Serve with the remaining sauce.