Serves 8
Heat olive oil in a medium saucepan over medium heat just until hot (not smoking). Add the minced garlic, oregano, and crush red pepper, and stir until fragrant, about 30 seconds. Use care to not brown the garlic. Add the tomatoes and sugar. Stir to combine and bring to a simmer. Reduce to low heat and cook until thickened, about 15-20 minutes. Remove from heat. Stir in the fresh basil and season to taste with salt and pepper. Set aside and keep warm.
Working with one chicken cutlet at a time, pat the chicken dry then dredge in the egg and flour mixture, and shake excess off. Immediately dip into the Parmesan and panko mixture, pressing the crumbs to adhere to the chicken. Place on a plate and repeat with the remaining chicken.
Heat about a tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add two or three of the coated chicken cutlets to the skillet and cook for 2-1/2 minutes, until the bottom has browned and turned crispy. Turn the pieces over, adding an additional tablespoon of olive oil to the pan, and cook an additional 2-1/2 minutes. Remove to a baking sheet lined with foil. Wipe crumbs from the skillet and repeat with the remaining chicken.
Divide the shredded mozzarella evenly between the pieces of chicken.
Place beneath oven broiler and cook for two to four minutes, until the cheese begins to bubble and turn brown. Keep a close watch.
Remove from oven and place the chicken on a platter. Spoon two tablespoons of the warm sauce over each piece and garnish with fresh basil. Serve with polenta or egg noodles.
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