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1
ASSEMBLE THE DISH: In a large, heavy saucepan, heat the olive oil until shimmering.
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2
Add the shallot and garlic and cook over moderate heat until just beginning to brown, about 1 minute.
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3
Stir in the crushed red pepper and tomato paste and cook for 1 minute.
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4
Pour in the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
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5
Stir in the tomato sauce, chopped tomatoes, oregano and basil season with salt and pepper.
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6
Reduce the heat to moderately low, cover partially and simmer gently until the sauce is slightly thickened, about 45 minutes; stir in the grated cheese during the last 15 minutes of cooking.
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7
ASSEMBLE THE DISH: Preheat the oven to 350.
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8
In a large skillet, heat 1/2 inch of canola oil to 350.
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9
Meanwhile, put the beaten eggs in a shallow bowl.
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10
In another shallow bowl, mix the panko with the oregano, basil and grated cheese and season with salt and pepper.
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11
Season the chicken cutlets with salt and pepper and dredge them in the flour; shake off the excess.
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12
Dip the floured cutlets in the egg, allowing any excess to drip back into the bowl, then coat with the panko, pressing lightly to help it adhere.
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13
Fry the cutlets in 2 batches until cooked through and browned, about 6 minutes per side.
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14
Transfer the cutlets to a rack set over a rimmed baking sheet.
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15
ASSEMBLE THE DISH: Brush the bottom and sides of a deep 9-by-13-inch ceramic baking dish with the olive oil.
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16
Spread half of the tomato sauce on the bottom of the dish and top with half of the sliced provolone and grated Parmesan.
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17
Arrange the breaded chicken in the dish and top with the remaining tomato sauce, provolone and grated cheese.
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18
Bake for about 25 minutes, or until browned and bubbling on top.
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19
Serve immediately.
