Combine the flour, arrowroot starch, salt pepper and thyme in a bowl. Divide this between two shallow wide bowls or pie plates. To one of them add the breadcrumbs and stir through evenly.

In a third bowl or pie plate whisk the two eggs and season with salt and pepper.

Place a cooling rack over a baking sheet.

Place the chicken on a cutting board and slice the breasts crosswise, parallel with the cutting board, into two or three slices, depending on how thick the breasts are. For thighs, slice them into three slices, butterflying any of the thicker pieces. One at a time, place the slices of meat between wax paper and use a meat mallet or pound with a rolling pin until the pieces are no thicker than 1/4 inch.

Take one piece of the chicken and place it first into the dish with the flour and starch (no breadcrumbs) patting the flour mixture evenly on both sides. Transfer to the egg wash. Let any excess egg drip back into the dish, and transfer to the final dish with the breadcrumbs. Evenly coat, shake off the excess and place onto the cooling rack set over the baking sheet.

Repeat with all the remaining meat.

Heat the butter and olive oil in a large nonstick skillet over medium high heat. Once the butter is foaming, add the cutlets, in one layer. If necessary you may need to work in batches.

Cook on one side for 2-3 minutes, or until golden brown. Adjust the heat if not browning or browning too quickly. Turn over and brown the other side, another 2 minutes or so. Transfer to a paper towel lined baking sheet. Finish with all the meat.

Heat the olive oil in a medium sauce pan over medium heat. Add the onion and sauté till softened, about 4 minutes. Add the garlic and cook another 2 minutes. Add the seasonings and the tomato paste and stir to evenly coat the onion and garlic.

Pour in the tomatoes and any juices, along with the bay leaf. Bring to a boil and then reduce to a low simmer. Cook down for 30 minutes, till thickened. Season with salt and pepper and the balsamic vinegar.

If making this in advance, store in a sealed container once cool, in the fridge, or even the freezer. Bring back to a low simmer before continuing with the rest of the recipe.

Preheat the oven to 450F

Place 1 cup of the marinara sauce evenly on the bottom of a baking dish or casserole. Place the chicken cutlets evenly over the sauce, overlapping slightly if necessary. Sprinkle 2 tsp of the grated parmesan over the chicken.

Spoon 1 cup of the marinara sauce over each cutlet.

Divide the mozzarella cheese between the chicken pieces, and finish with the remaining parmesan cheese. Cover the

baking dish with foil and place on to a rack set in the centre of the oven. Bake for 15 minutes, till the cheese is softened and the sauce and meat are warmed through. Uncover and continue baking until the cheeses are bubbling and golden brown. Finish with parsley, basil or thyme, and a sprinkling of black pepper

Serve over pasta like spaghetti, or on the side of roasted potatoes, rice etc. Serve with extra marinara sauce for those who want it.