Target: 6 × 4 inches · landscape

Basil-Perfumed Chicken Parmesan

60 min · 4 servings

Ingredients

□ 2 large boneless, skinless chicken breasts

□ 1 tsp kosher salt

□ 1/2 tsp black pepper

□ 1/2 cup all-purpose flour

□ 2 tbsp cornstarch

□ 2 large eggs, beaten

□ 1 1/2 cups panko breadcrumbs

□ 1/3 cup olive oil, divided

□ 1 medium yellow onion

□ 3 garlic cloves

□ 1 basil sprig, leaves and stem intact

□ 1 (28 oz) can crushed tomatoes

□ 8 oz low-moisture mozzarella

□ 1/2 cup grated Parmesan

□

1. Pound chicken to 1/2 inch, season, then bread with flour-cornstarch, egg, and panko.

2. Soften onion and garlic; add tomatoes and a whole basil sprig, remove it after 1 minute, then simmer.

3. Boil bucatini or cavatappi just shy of al dente, or cook orzo until tender. Fry chicken until crisp.

4. Sauce only the cutlet centers, add cheese, and broil until bubbling. Toss pasta with sauce and serve.

Cook’s note: Keep sauce off the cutlet edges and broil briefly so the coating stays crisp.