Flatten skinless boneless chicken thighs with a meat mallet to make escalopes, dredge in seasoned flour, then in beaten
egg and finally in panko breadcrumbs mixed with grated parmesan. Chill in the refrigerator for a couple of hours to set.
When ready to cook, first make a fresh tomato sauce by sautéing chopped shallots and crushed garlic until soft, add half a glass
of dry vermouth and quartered cherry tomatoes. Simmer until the tomatoes break down to form a thickish sauce. Season well and
stir in chopped basil. Then sauté the breaded chicken escalopes until browned and crisp on both sides. Place into a shallow dish,
pour the tomato sauce over, cover with slices of smoked mozzarella and flash under a hot grill to melt the cheese. Serve with
tagliatelle alfredo: cook the pasta al dente, strain (saving some of the cooking water), return to the pan and stir in butter,
cream and grated parmesan, freshly ground black pepper, adding some of the cooking water to make a creamy sauce,
and finish off with some chopped parsley.