Chicken Parmesan Pasta

Recipe View To make the tomato sauce: Heat oil and garlic in a large saucepan over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, and sugar; season with salt and pepper. Bring to a simmer; cook until sauce slightly thickens and flavors meld. (10-12 minutes). Cover and keep warm. (Remember, this makes twice the amount of sauce needed, so put aside half for another meal.)

Recipe View Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite. (about 12 minutes). Drain and keep warm.

Recipe View To make the chicken cutlets: Lay chicken pieces between 2 sheets of plastic wrap. Use a mallet or heavy pan to pound chicken to about 1/4-inch thickness.

Recipe View Beat egg in a shallow dish until well blended. Season bread crumbs with black pepper in another shallow dish.

Recipe View Preheat the oven broiler to high. Place a rack 4 to 5 inches from the heat source.

Recipe View Working with one cutlet at a time, dip chicken in beaten egg, then in bread crumbs. Lay breaded cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).

Recipe View Heat 1/4 cup oil in a 12-inch skillet over medium-high heat until it shimmers.

Recipe View Fry breaded cutlets in hot oil until golden brown on each side. (about 5 minutes). Wash and dry the wire rack and return to the cookie sheet; place fried cutlets on the clean wire rack.

Recipe View Top each cutlet with mozzarella and Parmesan cheese. Broil until cheese melts and is spotty brown. (2-3 minutes).

Recipe View Portion pasta onto 4 plates and top each with a chicken cutlet. Spoon 2 to 3 tablespoons tomato sauce over each cutlet, then sauce pasta as desired. Serve with extra Parmesan at the table.