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1
For Sauce:.
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2
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
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3
Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
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4
Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
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5
Taste sauce, adjusting salt if necessary; Cover and keep warm.
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6
Chicken Parmesan:.
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7
Bring 2 to 3 quarts of water to boil in a large soup kettle.
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8
Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
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9
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.
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10
Preheat broiler.
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11
To Prepare Chicken Breasts:.
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Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding).
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13
*If pounding or using small breasts:
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14
Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
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15
Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
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16
Set cutlets on large wire rack set over a jelly roll pan.
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17
Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets saute (next step).
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18
Heat oil over medium-high heat in a 12-inch skillet.
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When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 to 6 minutes total.
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20
Wash and dry wire rack and return to jelly roll pan.
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21
Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
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22
Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
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23
Drain spaghetti.
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24
Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
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25
Serve immediately with extra Parmesan passed separately.
