Chicken Parmesan

Ingredients

• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1 28-ounce can crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon granulated sugar
• 1 large egg
• 1/2 cup dry bread crumbs
• 2 large boneless, skinless, chicken breasts , tenderloins removed
• 3/4 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese
• 8 ounces spaghetti or linguine
• Salt and black pepper

Directions

1. Set a large pot of water over high heat so it can come to a boil. For the sauce, warm 1/4 cup of the olive oil in a pot over medium-high heat. Stir in the garlic and let it bloom for about 15 seconds, just until you can smell it. Add the tomatoes, then season with dried basil, dried oregano, sugar, plus a pinch of pepper and salt. Lower the heat to a gentle simmer and cook for 10 to 12 minutes, until the sauce has reduced and thickened.
2. While the sauce cooks, cut each chicken breast horizontally through the center to make 4 cutlets, roughly 4-ounce portions. Aim for pieces about 1/4-inch thick.
3. Break the egg into a shallow pie plate or small baking dish, add 1/4 teaspoon of salt, and whisk until smooth. Use another shallow pie plate or small baking dish for the bread crumbs; mix in 1/4 teaspoon salt and a few cracks of pepper.
4. Dip 1 chicken cutlet in the egg mixture, then move it to the bread crumbs and turn it until coated. Set it on a wire rack positioned over a large pan, then do the same with the remaining cutlets.
5. Heat the broiler. Add the remaining olive oil to a large skillet over medium-high heat. Once the oil begins to shimmer, lay in the cutlets in a single layer. Cook for 5 to 6 minutes total, turning them at the halfway point. As they cook, wash and dry the rack, then place the finished cutlets on the clean rack.
6. Add the pasta and 2 teaspoons of salt to the boiling water. Follow the package directions for cooking, then drain the pasta and set it aside.
7. Sprinkle each cutlet with 1/4 of the mozzarella and 1/4 of the Parmesan. Slide the pan with the wire rack under the broiler, positioning it about 4 to 5 inches from the heat. Broil for about 2 to 3 minutes, until the cheese is bubbling and browned.
8. Divide the spaghetti into 4 portions on plates. Set a cutlet on top of each portion, spoon over plenty of sauce, and serve.