Chicken Parm with Truffle Fries

Heat a drizzle of olive oil in a saucepan over medium heat. Add the Italian herbs, diced tomatoes and sugar, along with half of the balsamic vinegar. Bring to a boil, then lower the heat and allow to simmer for 10 minutes. Stir regularly and season to taste with salt and pepper.

Pat the chicken dry with kitchen paper and season with salt and pepper. Butterfly the chicken by cutting it open along the side, then cover with a sheet of parchment paper. Smack the chicken with the base of a pan so as to flatten it (see Tip). Finely chop the parsley in the meantime.

Tip: ensure the chicken is uniformly thin, so that it cooks evenly.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side. Meanwhile, grate the Parmigiano Reggiano and slice the mozzarella. Transfer the panko to a small bowl and combine with half each of the Parmigiano Reggiano and the parsley, along with a light drizzle of olive oil. 

Transfer the chicken to an oven dish and top with the tomato sauce and the mozzarella, then finally with the panko mixture. Bake in the oven for 10 - 12 minutes. Meanwhile, dice the tomato and transfer to a salad bowl, along with the lettuce. Shortly before serving, add the extra virgin olive oil and the rest of the balsamic vinegar. Toss well to combine and season to taste with salt and pepper.