- Kosher salt
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 8 -ounce can tomato sauce
- 4 leaves basil, torn, plus more for topping
- All-purpose flour, for dredging
- 1 large egg
- 3/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated parmesan cheese
- 4 chicken cutlets (about 4 ounces each)
- 6 ounces angel hair pasta
- 4 ounces mozzarella, sliced
Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. 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.
Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. 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. Transfer to a plate.
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. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
Per serving: Calories 698; Fat 31 g (Saturated 8 g); Cholesterol 145 mg; Sodium 392 mg; Carbohydrate 59 g; Fiber 3 g; Protein 46 g
Photograph by Antonis Achilleos
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