Chicken Parmesan with spaghetti

Ingredients:

Sauce

• 1/4 cup extra-virgin olive oil
• 8 cloves garlic, thinly sliced
• 2 x 800g cans of peeled San Marzano tomatoes, crushed by hand
• 1 teaspoon dried oregano

Chicken

• 1 cup flour
• 3 large eggs
• 2 cups breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon dried oregano
• 4 thin chicken breasts (110-140 g each)
• Vegetable oil, for frying
• 8 slices of whole milk mozzarella (30g each)
• Grated Parmesan, for sprinkling
• Chopped fresh basil, for sprinkling

Paste

• 350 g spaghetti

Preparation:

1. Prepare the sauceHeat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, until golden brown, 2-3 minutes. Add the tomatoes, oregano, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
2. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Season with salt and pepper to taste. Remove from heat and puree with an immersion blender until smooth (or blend in small batches in a regular blender and pour into the saucepan). You should have about 4 cups of sauce.
3. Meanwhile, prepare the chicken.Preheat oven to 230°C. Place flour in a shallow bowl. Beat eggs in another shallow bowl. Mix breadcrumbs, parsley and oregano in the third plate.
4. Place the chicken on a piece of plastic wrap and cover with another piece of plastic wrap. Pound the chicken on both sides with the flat side of a meat mallet or a frying pan until it's 1/4" thick. Season the chicken with salt and pepper on both sides. Working with one chicken at a time, dredge it in the flour, shaking off any excess. Then dip it in the eggs, letting any excess drip off, and dredge it in the breadcrumb mixture, pressing firmly to coat. Transfer to a plate.
5. Place a wire rack on a baking sheet. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add two chicken chops and cook, moving them around the pan with tongs, until golden brown, 2-3 minutes per side. Adjust the heat if the chicken is cooking too quickly. Transfer the chicken to a wire rack to drain. Sprinkle lightly with salt. Repeat with the remaining chicken.
6. Transfer the chicken to a clean baking sheet and pour 1/2 cup of tomato sauce over each piece, topping with 2 slices of mozzarella. Bake until the cheese is melted, bubbly, and golden brown in spots, 10-12 minutes.
7. Meanwhile, boil the pasta.Bring a large pot of water to a boil and add salt. Add the spaghetti and cook according to package directions. Discard 1 cup of the cooking water, then discard the remaining water.
8. Heat the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup of the reserved pasta water; stir, adding more water as needed. Season with salt and pepper to taste. Sprinkle the chicken with Parmesan and basil. Serve with the spaghetti.