Crispy Chicken Parmesan with Quick Tomato Sauce & Spaghetti

Slice 2 chicken breasts in half horizontally to yield 4 cutlets. Place the cutlets flat on a cutting board and pound both sides thoroughly with a spiked meat mallet until evenly flattened and tenderized with small punctures. Season both sides evenly with 1 tsp salt and 0.5 tsp black pepper.

Mince 5 cloves of garlic. Place the seasoned chicken cutlets into a bowl, add 1 clove of the minced garlic (reserve the rest for the sauce) and 60 ml dry white wine. Toss to coat thoroughly, then place in the refrigerator to marinate while preparing the sauce.

Peel and finely dice 1 shallot on the cutting board until finely minced.

Heat 2 tbsp (30 ml) olive oil in a wide pan over medium heat. Add the diced shallot and the remaining minced garlic, frying until softened and fragrant. Squeeze in 2 tbsp tomato paste and fry, stirring constantly, until the raw tartness mellows and the paste darkens slightly.

Pour in 800 g (one 28-oz can) crushed tomatoes and 60 ml dry white wine. Stir to combine, bring to a bubble, then reduce the heat to low. Simmer for about 20 to 30 minutes, stirring frequently across the bottom, until the sauce thickens into a rich, spreadable consistency that holds its shape.

Set up a three-stage breading station. Place 50 g all-purpose flour on the first plate. Beat 1 egg thoroughly in a shallow bowl until completely smooth. On the third plate, add 100 g panko breadcrumbs and crush them lightly with your hands into smaller, uniform flakes. Grate 100 g Pecorino Romano or Parmesan cheese directly over the panko and toss until evenly combined.

Remove the chicken cutlets from the marinade and pat both sides thoroughly dry with paper towels. Dredge each cutlet in the flour, shaking off excess, then dip into the beaten egg to coat completely, and finally press firmly into the panko-cheese mixture on both sides until heavily and completely crusted.

Check the simmering tomato sauce; season with 0.5 tsp salt and 0.25 tsp black pepper. Turn off heat, ladle sauce into a bowl, and tear 10 fresh basil leaves into the sauce right before serving so they stay bright green.

Fill a saucepan with 2000 ml water and add 1 tbsp (15 g) salt. Cover with a lid and bring to a rapid rolling boil over high heat.

Pour 80 ml olive oil into a wide frying pan over medium-low heat. Lay in the breaded chicken cutlets 2 pieces at a time. Fry gently for 3 to 4 minutes on the first side until deep golden brown and crisp, then flip and fry the second side for another 3 to 4 minutes until golden and the internal temperature reads 160°F (71°C).

Drop 225 g spaghetti into the boiling salted water. Cook for 8 to 10 minutes, stirring occasionally, until al dente.

Transfer the cooked crispy chicken cutlets onto a wire cooling rack so air circulates around the crust. Let them rest for 3 to 5 minutes to finish cooking through via residual heat.

Drain the cooked spaghetti, transfer into the tomato sauce pan, and toss until evenly coated. Divide the pasta among 4 serving plates and sprinkle with 20 g freshly grated Pecorino Romano cheese. Spoon several dollops of tomato sauce onto the side of each plate and set a crispy chicken cutlet alongside to preserve crunch.