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1
Coat a pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until soft. Add the 1 bunch whole basil leaves (leaving the 1/2 bunch for later) and carefully add the tomatoes (tomatoes splash). Cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
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2
Preheat the oven to 450 degrees F.
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3
Create an assembly line for the chicken. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken until they are about 1/2-inch thick. Next, put the flour in a shallow plate and season with salt and pepper. Use a fork to mix evenly. In a bowl, combine the eggs and milk. Beat until frothy. Put the bread crumbs on another plate, mix in Parmesan with a fork and season with salt and pepper.
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4
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken first in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs patting them to cover completely. When the oil is hot (drops of water dance), add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
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5
Ladle the tomato-basil sauce over the chicken and cover with mozzarella slices, Parmesan, and remaining 1/2 bunch hand torn basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot over Penne pasta.
