- 1 med. chopped onion
- 1 tbsp. olive oil
- 1 garlic clove, chopped
- 1 (28 oz.) can whole Italian tomatoes, cut up
- 1 tsp. leaf basil, crumbled
- 1/2 tsp. leaf oregano
- 3 tbsp. tomato paste
- 1/4 c. dry red or white wine
- 1 egg
- 1/2 c. milk
- 3/4 c. dry Italian bread crumbs
- 1/2 c. grated Parmesan cheese
- 4 boneless, skinned chicken breast halves, pounded (1 lb. chicken)
- 4 tbsp. olive oil
- 8 oz. cooked spaghetti
Prepare sauce: Saute onion in olive oil in medium size heavy saucepan over medium heat until softened, about 3 minutes. Add garlic; saute 1 minute more. Stir in undrained tomatoes, basil, oregano, tomato paste and wine. Bring to a boil. Reduce heat slightly; boil gently until thick, 15-20 minutes.
Meanwhile, prepare chicken: Whisk egg with milk in shallow dish.
Combine crumbs and 1/4 cup Parmesan cheese on wax paper. Dip cutlets first in egg mixture, then in bread crumb mixture to coat.
Heat 2 tablespoons of the olive oil in large non-stick skillet over medium heat; add 2 cutlets. Cook until underside is crisp and golden brown, 2-3 minutes per side. Turn and brown on other side thoroughly, about 2 minutes more.
Drain on paper towels. Add remaining oil to skillet; repeat with remaining cutlets. To serve, place cutlets and spaghetti on plates. Top with tomato sauce. Sprinkle with remaining cheese. The chicken spaghetti recipe parmigiana is ready...enjoy your meal ! Delicious !