Prepare the chicken: Place each chicken breast between two sheets of baking paper and gently pound with a rolling pin until they are an even thickness, about 1.5cm. You should hear a soft, rhythmic thud as you work — this evens them out for perfect cooking. Season both sides with salt and pepper.

Set up the coating station: In one shallow bowl, mix the flour with a pinch of salt. In a second bowl, place the beaten eggs. In a third bowl, combine the breadcrumbs, grated Parmesan, dried oregano, and garlic powder. The breadcrumb mixture should smell fragrant and herby.

Coat the chicken: Take a piece of chicken and dredge it first in the flour, shaking off any excess so you see a fine, powdery coating. Then dip it into the egg, letting any extra drip back into the bowl. Finally, press it firmly into the breadcrumb mixture, making sure every surface is covered. You’ll see a lovely, textured crust forming. Place the coated chicken on a plate and repeat with the remaining pieces.

Fry the chicken: Heat the olive oil in a large frying pan over a medium-high flame. When the oil shimmers and you can feel its heat if you hold your hand a few inches above the pan, carefully lay the chicken pieces in. You should hear a satisfying sizzle as they hit the oil. Cook for 4-5 minutes on each side, until the crust is a deep golden brown and the chicken feels firm to the touch. Transfer to a plate lined with kitchen paper.

Make the quick tomato sauce: In the same pan (discard all but about 1 tablespoon of oil), add the minced garlic. Stir it for about 30 seconds until it becomes fragrant and you can smell that sweet, nutty aroma. Pour in the chopped tomatoes and dried basil. Let the sauce bubble gently for 5 minutes, stirring occasionally, until it thickens slightly and the colour deepens to a rich, rusty red. Season with a pinch of salt and pepper.

Assemble the bowls: Preheat your grill (broiler) to high. Divide the cottage cheese evenly between four oven-safe bowls, spreading it into a smooth, creamy layer. Place a piece of fried chicken on top of each bed of cottage cheese. Spoon the tomato sauce generously over the chicken, letting it spill a little over the sides. Scatter the torn mozzarella pieces over the top, followed by a final sprinkle of Parmesan.

Grill and serve: Place the bowls under the hot grill for 3-5 minutes, watching carefully. You want the mozzarella to melt, bubble, and turn a light golden brown in spots — the edges will become crisp and lacy. When it’s ready, the cheese will be pulling away from the sides of the bowl slightly. Let the bowls rest for 2 minutes before serving. The steam will be fragrant with tomato and cheese, and the cottage cheese base will have softened into a warm, creamy sauce.