Butterfly each chicken breast: using a sharp knife, slice halfway into the chicken without slicing all the way through. Leave a hinge on the chicken so it folds open like a book and lies flat. If needed, flatten the chicken by pounding it with a pot or meat mallet.

Generously sprinkle with salt and set aside to dry brine while you make the sauce.

Heat the olive oil in a saucepan over medium-low heat. Add the diced onion, carrots, celery, and a small pinch of salt. Sauté until the onions are translucent and softened, about 10 minutes.

Optionally blend the tomatoes in a food processor (or leave them whole for a more rustic sauce. They'll break down during cooking).

Add the tomatoes in and cook for 20 minutes over a low simmer, stirring occasionally.

• Feel free to dredge the chicken during this time.

After 20 minutes, raise the heat to medium for a stronger simmer and cook for another 10-15 minutes, reducing the tomato sauce until it is nice and thick.

Turn the heat off. Add salt and sugar to taste.

• Salt is the more important of the two, so add that first bit by bit until you enjoy it. If the sauce is too acidic from the tomatoes, add a little sugar.

If using basil, add right at the end of cooking with the sauce off the heat to preserve the breakdown of basil flavor.

Add flour, beaten eggs, and breadcrumbs/dried oregano/Parmigiano/garlic powder into 3 separate shallow pans or containers. It’s helpful to have a plate or parchment-lined tray ready to receive breaded chicken nearby.

Pass and flip the chicken through the flour, egg, and breadcrumbs mixture, making sure the chicken gets even coverage before moving on between each step.

• Tip: shake off any excess flour and egg, and then lightly press the breadcrumbs into the cutlet and flip a few times to ensure full coverage.

Set the breaded chicken aside on a plate or tray until ready for frying.

Over low heat, start heating about a 1/4 inch of oil in a wide, shallow frying pan.

Once your oil has reached 375°F/190°C, lay a breaded chicken into the pan (away from you to avoid oil splashing) and Shallow fry for 3-4 minutes per side or until golden brown and the meat reaches 155°F/ 56°C internal temperature.

Rest the chicken on a wire rack or tray with paper towels, and sprinkle with salt immediately as it comes out of the pan. Repeat with remaining cutlets.

Set the oven broiler to high.

Place the chicken parm on a baking sheet or oven-safe plates. Spread a layer of red sauce on the chicken and top with the grated parmigiano and mozzarella. Place under the broiler until the cheese is melted and starting to brown about 5 minutes.

Top with minced parsley, serve, and enjoy warm.