DAILY DINNERS

First make the tomato sauce. Tip the tomatoes into a medium saucepan and add 1/2 can of water. Stir in the tomato puree, season and simmer for 15 mins. Keep warm while you make the chicken.

Put the eggs in a shallow dish. Lightly season the flour and tip it into another shallow dish. Mix the Parmesan, lemon zest and breadcrumbs together and tip onto a plate.

Place each chicken breast between two sheets of cling film on a chopping board. Bash them gently with the bottom of a saucepan until they are about 2 cm thick. Cut each flattened chicken breast into five or six strips or buy chicken strips.

Cook the spaghetti in a pan of boiling salted water for 10-12 mins or following packet instructions. Coat the chicken strips in teh flour and chake off any excess. Dip them in the beaten egg, letting any excess drip off, then finally coat them well in the breadcrumbs and put on a plate. Once all the chicken strips are coated, heat the oil in a large frying pan until hot.

Add the chicken strips to the pan in batches and fry for 2-3 mins each side until cooked through - you may need to wipe out the pan in between batches. Lift out and drain on kitchen paper.

Drain the spaghetti, then mix with the tomato sauce. Serve alongside the chicken strips and some salad leaves.