Pasta with Chicken Cutlets

Steps

1. 1
   Heat extra virgin olive oil in a pan and add smashed garlic cloves, taking care not to burn them.
2. 2
   Crush the tomatoes by hand, removing any hard cores, and add them to the pan with the garlic.
3. 3
   Add fresh basil and salt, then simmer the sauce over low heat for about 20 minutes until thickened.
4. 4
   Slice the chicken breasts thinly and pound them evenly to about 1/4 inch thickness, then season both sides with salt.
5. 5
   Mix eggs, milk, and half of the Parmesan in one bowl. Combine breadcrumbs and remaining Parmesan in another bowl.
6. 6
   Dip each chicken piece into the egg mixture, shake off excess, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
7. 7
   Let the breaded cutlets sit for about 10 minutes so the coating adheres better before cooking.
8. 8
   Heat olive oil in a pan and fry the cutlets until golden brown on both sides, about 3-4 minutes per side. Do not overcrowd the pan.
9. 9
   Transfer the cooked cutlets to paper towels to absorb excess oil.
10. 10
    Cook pasta in boiling salted water according to package directions until al dente.
11. 11
    Drain the pasta and toss with the tomato sauce. Garnish with fresh basil and Parmesan, and serve alongside the chicken cutlets.