Chicken Parmesan

2 Servings

A classic Italian-American dish featuring breaded and pan-fried chicken breasts topped with melted mozzarella and fontina cheese, broiled until golden, and served over spaghetti with a rich tomato sauce made from whole peeled tomatoes, garlic, basil and olive oil.

Ingredients

Sauce

WHOLE PEELED TOMATOES28-ounce can, drained

(794g)

Extra Virgin Olive Oil2 tbsp

(30g)

GARLIC2 cloves, minced

(0g)

BASIL2 tbsp, chopped

(0g)

Pure Cane Sugar Confectoners Powdered1 tsp, plus extra as needed

(5g)

Coarse Kosher Salt

(0g)

Chicken and Spaghetti

Gold Medal All-Purpose Flour (caja)½ cup

(59g)

Grade AA large eggs1 large

(50g)

Panko Bread Crumbs½ cup

(59g)

Parmesan & Romano Cheese½ cup

(59g)

Chicken breast2 (6- to 8-ounce) breasts, trimmed and pounded if necessary

(280g)

Coarse Kosher Salt

(0g)

VEGETABLE OIL6 tbsp

(90g)

Borden, shredded whole-milk mozzarella cheese1 cup, shredded (¼ cup)

(57g)

FONTINA CHEESE1 cup, shredded (¼ cup)

(28g)

Basil, fresh1 tbsp, chopped

(0g)

SPAGHETTI4 ounces

(113g)

Course ground black pepper

(0g)