- 4
- 45 mins
- 65 mins
Ingredients
- Simple Tomato Sauce with Basil and Garlic:
- 2 medium cloves garlic, minced or put through garlic press
- 1/4 cup extra-virgin olive oil
- 1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or Muir Glen Ground Peeled
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon granulated sugar
- Salt and ground black pepper
- Chicken Parmesan:
- Salt and ground black pepper
- 1/2 - 1 cup dry bread crumbs
- 2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each)
- 1/4 cup olive oil
- 3/4 cup grated part-skim mozzarella cheese (3 ounces)
- 1/4 cup grated Parmesan cheese (1 ounce), plus extra for passing
- 8 ounces spaghetti or linguine
Preparation
Step 1
1. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.
2. Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
3. Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.
4. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
5. Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain