Chicken Parmesan

INGREDIENTS

½ cup dry bread crumbs
½ cup grated parmesan cheese
1 ¼ teaspoons salt
½ teaspoon fresh-ground black pepper
3 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
2 ⅓ 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, ½ 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 ¾ teaspoon salt and ¼
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.

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