Chicken Parmesan

A crispy, juicy chicken cutlet topped with a delicious homemade sauce and served with a side of flavorful pasta. Relatively simple to make, and absolutely delicious.

Ingredients
2 tbsp olive oil
2 cloves garlic
0.25 tsp dried oregano
pinch pepper flakes
28 oz crushed tomatoes
0.25 tsp sugar
2 tbsp fresh basil
salt
pepper

2 boneless chicken breasts
1 tsp salt
2 oz shredded mozzarella
2 oz shredded fontina
1 egg
1 tbsp flour
1.5 oz grated parmesan
0.5 cup panko bread crumbs
0.5 tsp garlic powder
0.25 tsp oregano
0.25 tsp pepper
1/3 cup vegetable oil
0.25 cup fresh basil

8 oz thin linguini

Preparation
Crush the garlic. Half the chicken breasts horizontally and hammer into 0.5-inch thick cutlets. Sprinkle each side of the chicken with 1/8 tsp salt and let sit for 20 minutes at room temperature.

Heat 1 tbsp oil over medium heat, add garlic, salt, oregano, pepper flakes. Cook for 30 seconds. Add tomatoes and sugar. Bring to a simmer and simmer for 20 minutes, until thickened. Stir in fresh chopped basil, salt, pepper, and 1 tbsp extra virgin olive oil.

Mix mozzarella and fontina. Set aside.
Adjust oven rack 4 inches  from broiler and preheat brolier on low.

Whisk egg and flour together. In a separate bowl combine panko, garlic powder, pepper, oregano and freshly-grated parmesan.

Pat chicken dry and drench in egg mix. Coat in Parmesan mix. Transfer to a large plate and repeat with others.

Heat oil in a large nonstick skillet on medium high, until shimmering. Cook the cutlets two-by-two, until bottoms are crispy and golden. Turn and cook other side as well.

Transfer to paper towels , then onto a baking sheet with a cookie rack on it. Sprinkle tops with mozzarella mix. Broil until cheese is just browned and melted.Sprinkle with basil, top with sauce, and serve on top of cooked pasta tossed with the remaining sauce.