Angelfish pasta with chicken cutlets and mozzarella

Ingredients:

• 4 chicken cutlets (approximately 120 g each)
• 170 g dry capellini pasta
• 120 g mozzarella cheese, sliced
• 2 tbsp finely grated Parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 150 g tomato paste
• 4 twigs basilica, separate the leaves, leave a few for decoration
• Flour, for breading
• 1 large egg
• 3/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• Coarse salt

Preparation:

1. In a preheated saucepan with a thick bottom, prepare the sauce: Add 1 tablespoon of olive oil and sauté the garlic over medium heat for about 1 minute. Add the tomato paste, basil leaves, and 1 cup of water. Bring to a boil and simmer, reducing heat, until thickened, about 12 minutes.
2. Cook the pasta in a large saucepan: Place the pasta in boiling salted water and cook for the amount of time indicated on the package. Drain. Then toss with half of the tomato sauce.
3. Meanwhile, prepare the breading mixture: Place a small amount of flour in a shallow bowl. In another bowl, beat the egg with 1/4 cup of water. In a third bowl, combine the breadcrumbs, parsley, and 1 tablespoon of Parmesan cheese. Dredge the cutlets in flour, then in the egg mixture and breadcrumbs, and set aside on a plate.
4. In a preheated frying pan, fry the cutlets in olive oil until golden brown, 3 minutes on each side.
5. Place the patties on a baking sheet and pour the remaining sauce over them. Top with mozzarella and sprinkle with the remaining Parmesan cheese. Place the patties in a preheated oven and bake until the cheese is melted.
6. Divide the pasta and cutlets into portions and sprinkle with basil.