Simple low-fodmap schnitzel parma (wheat free)

So, I was looking for a relatively easy, fodmap-friendly parma.
Combined a Chicken parmigiana recipe with a Speedy Bolognese sauce, some potatoes (cheaper than chips) and salad.
Here's my adjusted recipe. Apologies for the bad formatting, I'll fix it later when I have more time.  

Prep: 40 minutes? |Cook: 25 minutes? | Serves: 2 (with 2 smaller leftover portions)

The Sauce
This makes quite a bit, but if you have leftovers (I had about 1/4 cup left over)
Combine:

• 400g diced tomatoes (I used a can)
• ¼ cup tomato paste,
• Assorted herbs 
  • I used 1 tbsp dried basil leaves and, 1/2 tbsp a mix of oregano; marjoram; thyme and chilli flakes
• 1/3 cup water

Simmer for 5-10 minutes. I just waited for the bubbles as the sauce will cook longer in the oven.
 
The Parma

• 1/3 cup grated Parmesan cheese
• 1/2 cup dry wheat free breadcrumbs
• 2 egg whites
• 600g skinless, boneless chicken breasts
• olive oil
• Shredded mozzarella/tasty cheese
• thin slices of ham (about 8 slices)

Preparation method

1. Preheat the oven to 200°C.
2. Place the Parmesan on a sheet of greaseproof paper and the breadcrumbs on another sheet.
3. If you don't have flat chicken at this time, you will need to hammer them flat to look like a parma/ensure it cooks easily. 
4. Beat the egg white in a shallow bowl with 2 tablespoons water. Dip the chicken into the Parmesan, then into the egg whites, and then into the breadcrumbs.
5. Heat some oil over moderate heat in a large nonstick frying pan.
   Not high heat, otherwise the outside will burn and will take longer tp cook through in the oven.
6. Cook the chicken until browned and cooked through, adding more oil as necessary
7. Cover an oven tray with baking paper and place chicken on top
8. Sprinkle chicken with the mozzarella and spoon The Sauce on top
9. Bake for 5 minutes
10. Remove from oven and add slices of ham to each piece of chicken
11. Add more cheese on top
12. Cook for at least 5 more minutes until cheese melted, and chicken is cooked through. (I ended up cooking for about 20 minutes because I didn't fry them long enough to start with)

The Potatoes

• a few potatoes
• butter

Cook these while you're waiting for the chicken to finish cooking

1. Pierce potato skins all over with fork,
2. Cut a cross in them and place some butter on each one.
3. Cook in microwave on HIGH 10 minutes or until tender, stand

The Presentation
When the chicken is done, serve with the potatoes and some salad leaves.

Here's a photo to mine from the second time around (note: Added leftover tuna/egg salad instead of plain lettuce).