Chicken Parmesan | La Cucina Grandinetti

Ingredients

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and crushed using a food mill
• 3 to 4 tablespoons of tomato paste
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup panko bread crumbs
• 1 (8-ounce) ball fresh mozzarella, water drained
• Freshly grated Parmigiano-Reggiano
• 1 pound spaghetti pasta, cooked al dente