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1
Slice the chicken breasts in half horizontally to make 4 thin cutlets.
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2
Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
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3
Heat 1 tablespoon olive oil in a medium pot over medium heat.
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4
Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute.
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5
Add the tomato puree, then rinse out the can with 1 cup water and add to the pot.
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6
Simmer until the sauce just thickens, about 10 minutes.
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7
Whisk in 1/4 cup parmesan and the basil.
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8
Spread 1/2 cup of the sauce in a 3-quart baking dish.
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9
Preheat the broiler.
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10
Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish.
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11
Beat the eggs with 1/4 cup parmesan in another shallow dish.
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12
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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13
Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture.
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14
Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side.
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15
Transfer to the baking dish.
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16
Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets.
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17
Add to the baking dish.
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18
Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl.
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19
Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture.
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20
Broil until the cheese melts, about 2 minutes.
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21
Per serving: Calories 830; Fat 56 g (Saturated 26 g); Cholesterol 307 mg; Sodium 1,428 mg; Carbohydrate 26 g; Fiber 3 g; Protein 53 g
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22
Photograph by Con Poulos
