Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.

Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.

Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.

Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.

Preheat oven to 180°C/350°F.

Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.

Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.

Transfer to plate and repeat with remaining chicken.

Line a tray with paper towels and place rack on tray.

Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).

Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.

Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)

Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.

Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.

Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.

Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)