Step1
Preheat the oven to 180C fan-forced (200C conventional).
Step2
For the sauce,add all ingredients to a medium saucepan and place over low heat. Simmer for 20 minutes while you prepare the remaining elements,stirring occasionally to prevent catching.
Step3
Make the parmesan crisps by lining a baking tray with baking paper. Spread the grated parmesan into rough circles,about the size of a coffee mug in a thin layer. Don't worry to much about the shape as much as trying to have a relatively even scattering of cheese so they cook evenly. Pop in the oven and cook until golden,between 5 and 10 minutes. Set aside to cool on the tray.
Step4
Unfold the chicken thighs so they are laid flat on a chopping board and use a meat mallet to flatten. As a general guide you want them to look half the thickness of what they did before you took to them with a mallet.
Step5
Make a dredging station:Combine the milk,eggs,garlic and onion powders in a large shallow bowl,giving them a quick whisk with a fork to combine. Place flour in another bowl and the panko in a third bowl.
Step6
Dredge thighs in flour,knocking off excess,then dip into egg wash,letting excess drip back into bowl. Dredge in panko,pressing firmly to adhere,ensuring no part of the chicken is bare. Gently shake off excess and return to the chopping board.
Step7
Place a frying pan over medium-high heat. Add enough oil to be 2cm deep,and once the oil is hot and shimmering,add the chicken thighs,making sure you don't overcrowd the pan (you may need to fry the chicken in batches). Cook until the exterior is crisp and golden,about 1 minute,then turn and cook for an additional minute.
Step8
While the chicken is frying,pour the sauce into the base of a baking dish. Add the chicken pieces to the sauce and top each piece with a slice of mozzarella,and sprinkle over the chilli flakes and oregano.
Step9
Pop in the oven and cook until the mozzarella has melted and is looking golden in spots,about 5-10 minutes,any longer than this and you risk overcooking the chicken.
Step10
Remove from the oven and set aside while you add all the salad ingredients to a bowl and give them a quick toss to incorporate. Make a well in the centre of your salad bowl and scoop as much of the sauce remaining in the baking dish into the centre,this will act like a dressing for the salad. Carefully slice the chicken into bite-sized pieces,as it will still be hot,and place on top. Scatter over parmesan crisps,season with salt and pepper and serve warm.