Crispy Chicken Parm

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Step 1

Cut the chicken breasts to half their original thickness, yielding four equal pieces. Pound them out on both sides, ideally with a spiked meat mallet. Season both sides liberally with salt and pepper. Put the chicken in a bowl with some of the chopped garlic and just enough white wine to coat. Toss and refrigerate.

Step 2

For the tomato sauce, fry the shallots and the remaining garlic in olive oil until soft. Put in the tomato paste and fry briefly, then the canned tomatoes and a glug of white wine. Reduce heat to a simmer, and cook for about 30 minutes, stirring frequently to keep it from burning.

Step 3

When the sauce is about ready, prepare to bread the chicken by putting the flour and breadcrumbs onto separate plates and the beaten egg in a bowl. Grate a large pile of cheese onto the breadcrumbs and toss to mix it in. Dry the marinade off the chicken on paper towels.

Step 4

Put a pot of salted water on the boil for the spaghetti.

Step 5

Coat each piece of chicken in flour, then egg, then breadcrumbs/cheese.

Step 6

Pour a heavy coating of olive oil into a wide pan on medium heat. Fry the chicken gently, two pieces at a time, until golden on both sides and the internal temperature reads 160 F — 6-8 minutes. Remove cooked chicken to a cooling rack. You’ll probably need to add more olive oil for the second batch.

Step 7

Start the spaghetti cooking when you start frying the second batch of chicken, and drain it when finished.

Step 8

Add basil to the tomato sauce, pour some sauce into the drained spaghetti and toss. Divide spaghetti onto four serving plates and top with grated cheese. Place a few dollops of sauce around the outside of each plate and place the chicken pieces. Dip each bite of chicken into the sauce as you eat.

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