Crispy Chicken Parm

Cut the chicken breast in half horizontally to make thinner cutlets.

Pound the chicken cutlets with a meat mallet to flatten and tenderize them.

Season the chicken liberally on both sides with salt and pepper.

Chop the garlic cloves.

In a bowl, toss the chicken with a splash of white wine and some of the chopped garlic. Refrigerate to marinate.

Chop one shallot.

In a pan, fry the shallots and remaining garlic in olive oil until soft.

Add tomato paste to the pan and fry briefly to cook out the raw flavor.

Pour in the crushed tomatoes and a splash of white wine.

Reduce heat and let the sauce simmer for about 30 minutes, stirring occasionally.

When the sauce has thickened, season with salt and pepper to taste.

Tear and add fresh basil leaves to the sauce just before serving.

Set up a breading station with three plates: one for flour, one for a beaten egg, and one for breadcrumbs.

For the breading, use Panko breadcrumbs and lightly crush them with your hands.

Grate a generous amount of Parmesan or Pecorino cheese into the Panko and mix well.

Remove the chicken from the marinade and pat it dry with paper towels.

Coat each piece of chicken first in flour, then in the beaten egg, and finally press it firmly into the breadcrumb and cheese mixture.

Bring a pot of salted water to a boil for the pasta.

Add a heavy coating of olive oil to a wide pan over medium heat.

Gently fry the chicken for 6-8 minutes total, turning once, until golden brown and cooked through.

Cook the spaghetti in the boiling water according to package directions.

Once cooked, transfer the chicken to a cooling rack to keep it crispy.

Toss the drained spaghetti with some of the tomato sauce.

To plate, spoon some sauce around the edge of the plate, then add the spaghetti.

Place the crispy chicken next to the pasta.

Top the spaghetti with extra grated cheese and serve immediately.