Chicken Parmesan

Ingredients

• 6 ounces angel hair pasta 
• 4 leaves basil plus more for topping
• 0.8 cup breadcrumbs 
• 8 ounce tomato sauce canned
• 16 ounces chicken cutlets 
• 1 large eggs 
• 4 servings flour all-purpose for dredging
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic smashed
• 4 servings kosher salt 
• 4 ounces mozzarella cheese sliced
• 0.3 cup olive oil extra-virgin
• 2 tablespoons parmesan cheese grated

Equipment

• bowl
• frying pan
• sauce pan
• pot
• broiler

Directions

1. Bring a pot of salted water to a boil.
2. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute.
3. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
4. Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl.
5. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs.
6. Transfer to a plate.
7. Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat.
8. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan.
9. Transfer to the broiler until melted, about 2 minutes.
10. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
11. Photograph by Antonis Achilleos