Chicken Parmesan


Ingredients:
extra virgin olive oil, garlic cloves, tomato paste, dry white wine, tomatoes with juice, water, black pepper, cream cheese, mascarpone, whole milk mozzarella, salt, boneless skinless chicken breasts, baking soda, ground black pepper, all-purpose flour, eggs, jumbo eggs, water, salt, extra virgin olive oil, spaghetti, parmigiano-reggiano cheese

Directions:
Put as much oil into a 12-inch sauté pan as desired (I use about 6 tablespoons].
Add the garlic cloves, and turn the heat to medium-low, or a little more, and, when they begin to soften, sizzle, and become fragrant, add the seasoning, cook about 1 minute more, it should put forth a smell.
Remove the pan partially from the heat (on the side of the burner] and add the paste and wine.
Return to the hob, and cook, stirring, and breaking up with a wooden spoon, until the tomato paste loses its chunky raw sheen, and takes on the color of the fat, about three minutes.
Add the tomatoes, the chicken stock, and the water. Season with black pepper. Simmer, gently, from medium to medium-low heat, stirring occasionally, for about 35 minutes. Remove from heat.
Put the cream cheese into a bowl with a wooden spoon. Tear the mozzarella into little chunks and beat the two, with a tiny pinch of salt until they are smooth and amalgomous.  Set aside.
Put the chicken on a board. Remove each tender and keep for another purpose, or freeze. Trim the chicken breasts as needed.  Cut the smaller, lower half off of each chicken breast, flattening slightly with the palm of the hand.  Then cut the larger breast half in two, horizontally, creating two pieces similar in size, to the first piece. There should be three, relatively equal slices of chicken from each breast.
Put them into a bowl with the baking soda, and grinds of black pepper.
Put the flour into a bowl, put the eggs into another bowl, with the oil and water, beat together. Put the breadcrumbs in a third bowl, season each with a pinch of salt, rubbing the breadcrumbs for a minute to break them slightly.
Bread the chicken by dipping each piece in flour, then in eggs, letting the excess run off, and, finally, into crumbs, pressing well to adhere to each side, do with each piece of chicken, and then repeat, coating each chicken cutlet, with breading, twice.
Set a pot of water to boil for pasta, salt it.
Put 2 cups of sauce into the bottom of a 9x13-inch casserole, set aside.  Preheat the oven to 400 degrees with rack in middle level.
Fry the chicken cutlets in a mixture of vegetable and olive oil, use a 10-12-inch skillet or sauté pan. Heat over medium-high heat, add oil to a depth from 1/4-1/2-inch, when it is hot, not quite smoking, add three chicken cutlets, cook for 1-2 minutes per side, if they seem to be browning to fast, lower the heat a little, but not below moderate.  Cook, only to crisp and brown, do not cook the chicken all the way through, they will get nice and crisp.
Transfer each to the prepared pan, not overlapping, and repeat, if there was sufficient oil from the start, more shouldn't be needed.  Also add those to the pan.
Cover each with an equal quantity of mozzarella, tamp it down somewhat, so that it, rather evenly, covers the breaded chicken, do not let it fall into the sauce. Do not cover.
Put into the preheated oven for 14 or 15 minutes. Cook the pasta. Rewarm the sauce.
When the baking time is up, remove the chickens and preheat the broiler. Grate a little mound of Parmesan over each chicken cutlet, spread it out slightly.
Return to the broiler, they will take about three minutes to glaze, maybe up to 5 minutes, it you want them dark.
Drain and lightly sauce the pasta, serve with up to two chicken cutlets (which will make three entire servings, however, I think you may find that the dish is somewhat rich, and if a salad and dessert are offered, and served with drinks, only one, or slightly more, may be required].
It may be advisable to serve the spaghetti in a warm serving bowl, and serve the chicken, hot from the oven, on a trivet, and then accompany with a wedge, or piece of parmigiano-reggiano, and a micro plane, or grater, for serving. In any case, have the chicken done, when the pasta is ready, they do not need to rest.