The best chicken parmesan

Ingredients:

• 2 large skinless, boneless chicken breasts (about 220g each)
• 3/4 cup premium flour
• 1 cup plain breadcrumbs
• 0.5 cup grated Parmesan + extra for serving
• 0.5 cups of milk
• 1 large egg
• 0.5 tbsp. + 1/3 tbsp. olive oil
• 3 cloves garlic, finely grated
• 1 teaspoon dried oregano
• 1/4 tsp crushed red pepper flakes
• 2 cans of 800g canned chopped tomatoes
• 3 sprigs of basil + torn leaves for serving
• 220 gr. whole milk mozzarella, grated
• 340 g spaghetti

Preparation:

1. Place a wire rack on a rimmed baking sheet. Cut two sheets of plastic wrap, each 30 cm long.
2. Cut the chicken breasts in half lengthwise to create four roughly equal pieces; they should look like large chicken fingers. Place one piece of plastic wrap on a clean cutting board. Place the chicken piece in the center of the plastic wrap and cover with another piece of plastic wrap.
3. Pound the chicken with the flat side of a meat mallet, starting from the center and working toward the edges, until you have a 0.5 cm thick cutlet. Transfer to a wire rack. Repeat with the remaining chicken, pounding one piece at a time. Season the cutlets generously with salt and black pepper.
4. Place flour in a pie dish and dredge one chicken at a time, turning to coat completely. Shake off any excess flour and return the chicken to the wire rack. Repeat with the remaining chicken.
5. In a medium bowl, combine breadcrumbs, 1/4 cup Parmesan, 0.5 teaspoon salt, and 1/4 teaspoon black pepper to distribute the ingredients evenly. In another bowl, beat the egg and milk. Dip the chop into the milk mixture, letting any excess drip off. Then coat thoroughly, pressing firmly, in the seasoned breadcrumbs. Gently shake off any excess and return the chop to the grill.
6. Refrigerate, uncovered, for at least 30 minutes and up to 12 hours.
7. Meanwhile, prepare the sauce. Heat 1/3 cup olive oil in a large saucepan over medium-high heat. Add the garlic, oregano, and red pepper flakes and cook until fragrant but not browned, about 1 minute. Add the tomatoes, basil, and 1 teaspoon salt.
8. Bring to a boil, then reduce heat and simmer, uncovered, until the tomatoes are very soft and the liquid has reduced by half, about 30 minutes. Mash the tomatoes with a potato masher until almost smooth; it's okay if some chunks remain. Season with salt to taste.
9. In a large skillet, heat the remaining 1/2 cup olive oil over medium-high heat. Add 2 chicken breasts and cook until golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer the chicken breasts to a foil-lined baking sheet in a single layer, spacing them 3 inches (7 cm) apart. Repeat with the remaining chicken breasts.
10. Position the oven rack directly under the broiler and preheat the oven to broil mode. Arrange the chicken in a single layer on the prepared baking sheet, spacing them 7 cm (3 inches) apart. Drizzle each cutlet with 2/3 cup of the sauce and spread it evenly to coat.
11. Sprinkle each chop with 1 tablespoon of Parmesan and 1/2 cup of mozzarella. Broil in the oven until the cheese is melted and beginning to brown in spots, 2 to 3 minutes.
12. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer the pasta to the remaining sauce. Toss gently to coat the pasta.
13. Transfer the spaghetti to a serving platter and top with the chicken. Sprinkle with additional Parmesan cheese and serve garnished with basil.