Chicken Parmesan

Ingredients


1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can)
pinch dried red-pepper flakes (optional)
cooking oil, for frying
4 boneless, skinless chicken breasts (about 11/3 pounds in all)
2 eggs, beaten to mix
4 small (about 6 inches) hero or other sandwich rolls, split

Method

In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/
4 teaspoon of the black pepper.
In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and stir for 30 seconds.
Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4
teaspoon black pepper.
Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened,
about 20 minutes.
Remove from the heat and cover to keep warm.