Classic Chicken Parmigiana

Ingredients

• 2 tablespoons olive oil
• 1 small shallot, minced
• 1 small garlic clove, minced
• Pinch of crushed red pepper
• 1 1/2 teaspoons tomato paste
• 1/2 cup dry white wine
• Two 15-ounce cans tomato sauce
• 6 whole canned tomatoes—drained, seeded and chopped
• 2 tablespoons finely chopped fresh oregano
• 1 tablespoon finely chopped fresh basil
• Kosher salt and freshly ground pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Canola oil, for frying
• 2 large eggs, beaten
• 1 1/2 cups panko (Japanese bread crumbs)
• 2 teaspoons finely chopped fresh oregano
• 1 teaspoon dried basil
• 2 tablespoons Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper
• 8 skinless, boneless chicken cutlets (1 1/2 pounds)
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 3/4 pound thinly sliced provolone
• 1 cup freshly grated Parmigiano-Reggiano cheese

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