- 4
Ingredients
- Kosher salt
- 1/3 c. extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 8-oz. can tomato sauce
- 4 leaves basil, torn, plus more for topping
- All-purpose flour, for dredging
- 1 large egg
- 3/4 c. breadcrumbs
- 2 TBSP. chopped fresh parsley
- 2 TBSP. grated parmesan cheese
- 4 chicken cutlets (about 4 oz.'s each)
- 6 ox. angel hair pasta
- 4 oz. mozarella, sliced
Preparation
Step 1
1. Bring a pot of salted water to a boil. Heat 1 TBSP. olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil, and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
2. Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 c. water in another bowl. Mix the breadcrumbs, parsley and 1 TBSP. parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.
3. Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet ovwer medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella, and the remaining 1 TBSP. parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to the plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.