Perfect Chicken Parmesan - No Fail Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• Kosher salt and pepper
• ¼ teaspoon dried oregano
• Pinch red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons fresh basil, coarsely chopped
• 2 boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded ½ inch thick
• 1 teaspoon kosher salt
• 2 ounces whole-milk mozzarella cheese, shredded
• 2 ounces fontina cheese, shredded
• 1 large egg
• 1 tablespoon all-purpose flour
• 1½ ounces Parmesan cheese, grated
• ½ cup panko bread crumbs
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ⅓ cup vegetable oil
• ¼ cup fresh basil, torn
• Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
• Sprinkle each side of each cutlet with ⅛ teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.
• Main Dishes