Prepare the tomato sauce by placing the olive oil in a saucepan on medium heat. Add the onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until the onion softens then add the tomato passata, oregano, basil, vegetable stock poweder and red wine. If the sauce is a little thick, add some water. Stir until combined and simmer for about 5 minutes. Reduce the heat and keep warm, or set aside if preparing in advance.
Next prepare the chicken schnitzels. Lay the chicken breasts flat on a board and slice in half horizontally keeping both halves an even thickness. If necessary, flatten out any uneven bits using a meat tenderiser. Season well with salt and pepper.
Lightly whisk the eggs in a bowl, seasoning with black pepper. Place the flour on a plate. On a separate plate combine the breadcrumbs and panko breadcrumbs. Take a piece of chicken breast and coat evenly in the flour, shaking off any excess. Using a fork, transfer to the egg and coat evenly, draining off any excess. Finally transfer to the breadcrumb mix and coat evenly. Press down with little pressure to ensure the breadcrumbs stick to the egg. Transfer to a plate and repeat until all the chicken pieces are crumbed.
Now for the chips. Preheat the oven to 210ºC. Cut the potatoes in half lengthways and then cut each half into long chips about 1½ cm wide. Aim to keep all the chips about equal size so that they will cook evenly. Bring a saucepan of salted water to the boil and add the potato chips. Blanch for about 3-5 minutes, then drain and transfer to a baking tray. Add the olive oil and toss to coat evenly. Season with salt, pepper and rosemary. Roast in the oven for 35-45 minutes, or until golden and crispy.
Meanwhile, prepare an oven tray with a couple of spoonfuls of tomato sauce. Heat a large frying pan on medium-high heat. Add the oil and garlic cloves. When the garlic is sizzling, add the chicken and fry for about 5 minutes on each side, or until golden. Discard the garlic, and transfer the chicken to the oven tray and place it atop the tomato sauce. Coat each schnitzel with a spoonful of tomato sauce. Place in the oven and bake for 10 minutes.
Remove the chicken from the oven and top each with a slice of ham. Cover the ham with mozzarella and return to the oven for a further 10 minutes. Bake until the cheese starts to turn a golden colour.
Serve immediately with a simple green salad or vegetables.