Chicken Parmesan

2 medium garlic cloves, peeled and crushed

2 T. plus ¼ cup extra virgin olive oil

1 28 oz. can diced tomatoes

½ tsp. basil

½ tsp. dried oregano

¼ tsp. sugar

Salt & Pepper to taste

4 boneless, skinless chicken breasts, halved crosswise

½ cup dry bread crumbs

8 oz. spaghetti

½ cup Mozzarella cheese

¼ cup Parmesan cheese

Directions:  In a large saucepan, heat garlic and 2T. oil over medium heat until garlic 

starts to sizzle.  Stir in tomatoes, basil, oregano, sugar, pinch of salt, pepper.  Bring 

to a simmer; simmer until sauce thickens a bit and flavors meld, 10-12 minutes.  

Cover and keep warm.

Put chicken pieces between two sheets of plastic wrap and pound until the cutlets are 

about ¼” thick.

Bring 2 quarts of salted water to boil in a large soup kettle.  Preheat boiler.

In a pie pan, beat egg until well blended.  In another pie pan, mix bread crumbs and 

more pepper.  Working one cutlet at a time, dip both sides in egg, then bread crumbs.  

Put cutlets on a wire rack set over a cookie sheet.  (This step helps breading stay 

put.)

Heat remaining oil over medium-high heat in a skillet.  When oil starts to shimmer, 

add cutlets and sauté, cook pasta in boiling water.

Top browned cutlets with portion of cheeses.  Broil cutlets until cheese melts.  Drain 

pasta.  Put a cutlet and a portion of pasta on plate, spoon sauce as desired.  Serve 

with extra Parmesan.

Comment:  Usually up the garlic.  Some people add thyme to taste.