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1
Place the eggs in a bowl and whisk with salt and pepper.
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2
Place the bread crumbs on a large plate.
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3
Dip the chicken in the egg and then dredge in the bread crumbs.
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4
Re-dip in the egg a second time and then dredge in the bread crumbs again.
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5
In a large, heavy skillet, heat the olive oil over moderate heat.
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6
Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown.
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7
Remove the chicken and drain on paper towels.
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8
The chicken can be made up to this point a day ahead of time.
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9
Wrap the chicken in aluminum foil and refrigerate.
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10
Simmer the tomato sauce until hot.
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11
Preheat the oven to 350 degrees F.
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12
Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish.
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13
Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce.
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14
Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
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15
Serve hot, and sprinkle with parsley, if using.
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16
Cook's note: The chef's preference is to have a lot of tomato sauce poured on top of the chicken.
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17
If less saucy chicken is desired, use only 1/2 the amount of the sauce.
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18
In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain.
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19
In a large pan, heat olive oil, add garlic slices and saute.
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20
Add red pepper flakes, to taste.
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21
Add pasta and toss.
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22
Season with salt and pepper and serve sprinkled with parsley.
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23
Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
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24
Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds.
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25
Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
