Chicken Parmesan for Two

By lorik

This recipe makes enough sauce to top the cutlets and up to a pound of pasta. Any extra sauce can be refrigerated for up to three days or frozen for up to a month. If the cheese browns before the chicken registers 160 degrees, cover the chicken with aluminum foil and continue to broil.

Ingredients

• Sauce:
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• Salt
• 1/4 teaspoon dried oregano
• Pinch red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• Chicken and Pasta:
• 2 (6-ounce) boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 4 ounces capellini
• 1 large egg
• 1 tablespoon all-purpose flour
• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/2 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/3 cup vegetable oil
• 2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 tablespoons sliced fresh basil

Preparation

Step 1

1. FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar and bring to simmer. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until thickened, about 20 minutes. Off heat, stir in remaining 1 tablespoon oil. Cover and keep warm.

2. FOR THE CHICKEN AND PASTA: Remove tenderloins from breasts and reserve for another use. Pound each breast between 2 pieces of plastic wrap to even ½-inch thickness. Season chicken all over with salt and pepper; let stand at room temperature for 20 minutes.

3. Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and ½ tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Toss pasta with ¾ cup sauce. Cover and keep warm.

4. Meanwhile, whisk egg and flour in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and ¼ teaspoon pepper in second shallow dish. Pat chicken dry with paper towels. Working with 1 piece at a time, dunk chicken in egg mixture, allowing excess to drip off; then dredge in panko mixture to coat both sides, pressing gently so crumbs adhere. Transfer to plate.

5. Adjust oven rack 4 inches from broiler element and heat broiler. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place chicken in skillet and cook until deep golden brown, about 3 minutes per side.

6. Transfer chicken to rimmed baking sheet and sprinkle mozzarella evenly over top. Broil until cheese is melted and beginning to brown and chicken registers 160 degrees, 2 to 4 minutes. Transfer chicken to serving plates. Top each piece with 2 tablespoons sauce and sprinkle each with 1 tablespoon basil. Adjust pasta consistency with reserved cooking water as needed and serve with chicken.