1. Heat a large frypan over medium-high heat. Add the tbsp of vegetable oil. Add the chopped onion and chorizo and fry until browning and oils are released into the pan.
2. Add the passata and the tomato paste and season with salt and pepper. Reduce heat to low-medium and let the sauce reduce until thick. Set aside and keep warm.
3. Season the chicken steaks with sea salt and fresh ground black pepper. Arrange 3 baking trays (or bowls): one with flour, the next with beaten eggs, and the last with breadcrumbs.
4. Add the 2 cups of vegetable oil to a large frying pan over medium heat and let it heat up while you crumb the chicken.
5. Press chicken steaks into the flour on both sides, shaking off the excess before dipping in the eggs on both sides before coating in the breadcrumbs. Press crumbs firmly into the chicken ensure adhesion.
6. Check the oil is hot enough by sprinkling a pinch of crumbs if they begin to bubble immediately, the oil is ready (180°C if you have a kitchen thermometer for the oil).
7. Fry the crumbed chicken (2 at a time) for 5-6 minutes on each side until golden brown and drain immediately on a tray lined with absorbent kitchen paper towel.
8. While chicken is frying, make a quick bechamel sauce by melting the butter in a small saucepan over medium heat. Add the flour and mix through until it becomes a paste and cook for a further minute. Add the milk and stir out the lumps until smooth. Turn heat to low and leave to thicken.
9. Pre heat the oven to 220°C. Cook the store-bought beer battered chips as per instructions.
10. Line a baking tray with foil and place crumbed chicken, topped with a generous amount of the tomato sauce and then then the bechamel sauce. Divide the mozzarella among the four servings onto the bechamel.
11. Cook in the hot oven until bechamel and mozzarella are bubbling and browning.
12. Serve the Parmis with the beer battered chips and sides of salad on each plate.

Options: Remove the chicken at the end, strip the meat from the frame and shred. Return shredded chicken to the soup and serve.