This is such a simple yet delisious dish, specially if you have any leftover tomato sauce from last nights Spaghetti!
2 28 oz cans of crushed tomatoes
1/2 bunch fresh parsley (roughly chopped)
1 medium yellow onion (chopped)
1/2 bunch of fresh basil (chopped)
3 Garlic cloved (minced)
pinch of sugar
salt and pepper to taste
1 bay leaf
1 8oz can of tomato paste
1/2 cup of your favorite red wine
4 boneless skinless Chicken breasts
1/2 cup of all-purpose flour
2 large eggs lightly beaten
1/2 tbs Paprika
1 cup dried italian blend bread crumbs
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1 lb spaghetti pasta
5 tbs extra virgen olive oil
Add 2 Tbs of olive oil to a saute pan over medium heat. When oil gets warm add the onions and cook til solf. Last 30 seconds of cooking the onions add the garlic. Add the red wine and cook down for 5 minutes. Add the tomato paste and mix well (about 3 min) Carefully add the tomatoes, pinch of sugar, parsley, basil, salt and pepper. Cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Lower the heat, cover, and keep warm
Get the ingredients together for the chicken so you have created an assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. In my picture above i just cut my chicken breast in half! Those suckers where big! Next put the flour in a shallow platter and season with a fair amount of salt and pepper and add the paprika; mix with a fork to distribute evenly. In a wide bowl, beat the eggs til light and frothy. Put the italian style bread crumbs on a plate, and mix 1/2 cup of the finely grated parmesan cheese..
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle desired amount of tomato sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.