Homemade Chicken parmesan, tender scallops of boneless chicken breast coated with crisp breadcrumbs, covered with a velvety rich tomato sauce and two kinds of melted cheese. Serve with pasta and extra sauce.
Make the sauce: Open the cans of tomatoes and set aside. Put oil, garlic and red pepper flakes into a large, nonreactive pot. Turn the heat to medium. Keep watch. As soon as the garlic starts to sizzle, stir it around for 20-30 seconds, but don’t let it brown. Pour in the tomatoes and salt. Stir to combine. As soon as everything starts to bubble, turn the heat down to a simmer. Cook the sauce for 20 minutes, uncovered. If you like your sauce chunky, use the back of a wooden spook to break up the tomatoes. If you like your sauce smooth, puree in a food processor or use an immersion blender to puree the sauce in the pot. Just before using, stir in slivered basil.
Pound the chicken While the sauce is simmering, pound the chicken breast halves by putting one half breast into a large ziplock baggie. Using a meat mallet or a heavy rolling pin, pound the breast gently and evenly12-20 times, starting at the middle and working towards the edges, until you get an even thickness of about 1/2 to1/4 inch. Repeat with the remaining chicken.
Bread the Chicken: Set out a large plate and pour the flour onto it. Next to that put the eggs into a wide shallow bowl and whisk them. Next to the eggs put a large plate with the breadcrumbs on it. Season the chicken breasts with salt, to taste, on both sides. Then dredge with flour. Shake off the excess. Then dip the breast into the egg and coat both sides, allowing the excess to drip off. Then press the breast into the crumbs to coat both sides. Put the breaded chicken onto a plate and set aside while you repeat the process with the rest of the chicken.
Brown the chicken: Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Place two of the chicken breast in the pan and cook for one to two minutes per side, just until you get a nice golden brown crust. You may need to add a bit more oil, if the pan seems too dry when you flip the chicken over. Remove the scallops to a plate. Add 2 more tablespoons of oil to the pan and brown the other two scallops.
Assemble the chicken parmesan Spread about a cup of sauce over the bottom of a large casserole or baking pan. Arrange the browned chicken cutlets on top. Pour 2 cups of sauce evenly over the cutlets. Sprinkle 1/2 cup parmesan evenly over the top. Then add the mozzarella cheese. Cook in the middle of the preheated oven for 20 minutes or until the chicken is cooked through and the cheese is melted.
Serve with spaghetti, topped with the extra sauce. Sprinkle chicken and pasta with parmesan and basil.