2 medium cloves of garlic, put through garlic press
1/4 cup evoo
1 28-oz can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
Bread Crumbs *
~ 10 slices pepperidge farm white bread
with crusts cut off
1 large egg
dry bread crumbs
8 chicken cutlets (or take breasts & sliced them into cutlets)
3/4 cup grated mozzarella
1/4 cup grated parmesan
1 lb spaghetti
*You can use regular bread crumbs, but I like to make mine. Cut off the crusts, pulse in a food processor until broken up, place in a rimmed baking sheet & bake for 6-8 minutes at 300° to dry them out.
In a large saucepan, heat garlic & olive oil over medium heat until the garlic starts to sizzle. Stir in the rest of the sauce ingredients with a pinch of salt and a couple of grinds of pepper. Bring to simmer. Simmer 10-12 minutes. Turn off heat and cover to keep warm.
Bring water to a boil for spaghetti with 2 tsp salt. Beat egg & 1/4 heaping tsp salt in a small pie plate. Mix bread crumbs with another 1/4 heaping tsp salt and a grind or two of pepper in another pie plate.
Set up a wire rack. One at a time, dip the chicken cutlets in the egg mixture, then breadcrumb mixture, then set on the wire rack. Heat 1/4 cup evoo over medium high heat. When it starts to shimmer, add the chicken and saute until golden brown on each side, ~6 minutes total, depending on the thickness of the cutlets.
Transfer the cooked chicken to a wire rack set over a jelly roll pan. Top each one with equal portions of mozzarella & Parmesan cheeses. Place the pan under the broiler until the cheese melts, ~ 3 minutes.
Drain the spaghetti. Place spaghetti on a plate, top with chicken, and spoon sauce over each. Serve immediately.