Serves 4.
TOMATO SAUCE WITH BASIL & GARLIC
2 medium garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1 can (28-ounces) crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
salt and ground black pepper
CHICKEN PARMESAN
2 large boneless, skinless chicken breasts (8 ounces each), tenderloins removed and breasts halved horizontally, OR 4 trimmed chicken breasts (4 to 5 ounces each)
1 large egg
salt and ground black pepper
1/2 to 1 cup dry bread crumbs
1/4 cup extra-virgin olive oil
3/4 cup (3 ounces) grated part-skim mozzarella cheese
1/4 cup (1/2 ounce) grated Parmesan cheese, plus extra for passing
8 ounces spaghetti or linguine
For the Sauce: 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.
For the Chicken Parmesan: Place chicken breasts smooth side down on large sheet of plastic wrap. Cover with second sheet of plastic wrap and pound gently to 1/4-inch thickness.
Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat eggs 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.
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.
Add 2 teaspoons salt and the spaghetti to the boiling water.
While pasta is cooking, heat oil over medium-high heat in 12-inch skillet. When oil starts to shimmer, add cutlets and saute 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 spaghetti.
Transfer a chicken cutlet and a portion of spaghetti to each of four plates. Spoon 1 or 2 tablespoons of sauce over part of each cutlet, then sauce spaghetti as desired. Serve immediately with extra Parmesan passed separately.
For a printable version of this recipe, go here.