Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion (see ingredients) and garlic. Halve the cherry tomatoes.

In a small saucepan, heat a drizzle of olive oil over a medium heat. Cook the onion, stirring, until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the passata, the salt, brown sugar and butter. Stir to combine. Reduce the heat to low and simmer for 5 minutes.

While the sauce is simmering, place the chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 2cm-thick. In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture to coat, then into the egg and finally into the breadcrumbs. Set aside on a plate.

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, cook the chicken until golden, 2 minutes each side. Transfer to a lined oven tray. Top each piece with two spoonfuls of tomato sauce, then sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and the chicken is cooked through, 8-10 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Keep any leftover tomato sauce for pasta or pizza!

While the chicken is baking, combine the vinegar, honey and a drizzle of olive oil in a medium bowl. Shred the cos lettuce (see ingredients). Season, then add the cos lettuce and cherry tomatoes. Toss to coat.

Roughly chop the parsley leaves. Divide the classic chicken parmigiana and garden salad between plates. Garnish with the parsley. Slice the chicken to serve, if desired.