- Servings : 4
- Prep Time : 25m
- Cook Time : 20m
- Ready In : 45m
- 2 garlic cloves, finely chopped
- 2 tbsps olive oil
- 400g chopped tomatoes
- 1⁄2 tsp dried basil
- 1⁄4 tsp dried oregano
- 1⁄4 tsp sugar
- Salt and freshly ground pepper, to taste
- 2 chicken breasts, halved horizontally
- 1⁄2 cup breadcrumbs
- 225g spaghetti or linguine
- 1⁄4 cup olive oil
- 1⁄2 cup mozzarella cheese, grated
- 1⁄4 cup Parmesan cheese, grated
In a large saucepan, heat garlic and 2 tablespoons oil over medium- high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer until sauce thickens a bit and flavours combine, 10 to 12 minutes. Cover and keep warm.
Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1⁄4 inch thick.
Bring 2 litres of salted water to a boil in a large pot.
In a bowl, beat egg until well-blended. In another bowl, mix breadcrumbs and more black pepper. Preheat the oven grill.
Working one cutlet at a time, dip both sides of each in beaten egg, then in breadcrumbs. Put cutlets on a wire rack set over a baking tray.
Heat remaining 1⁄4 cup oil over medium-high heat in a 12-inch pan.
When oil starts to simmer, add cutlets and sauté until golden brown on each side, about 5 minutes total.
Wash and dry the wire rack and return to the baking tray. As the cutlets sauté, cook pasta in boiling water according to package directions.
Transfer cutlets to clean wire rack over baking tray. Top each with a portion of the cheeses.
Grill cutlets, 4 to 5 inches from heat source, until cheese melts and is golden brown.
Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates.
Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.