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Chicken Parmesan


Kosher salt
1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1 8-ounce can tomato sauce
4 leaves basil, torn, plus more for topping
All-purpose flour, for dredging
1 large egg
3/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
4 chicken cutlets (about 4 ounces each)
6 ounces angel hair pasta
4 ounces mozzarella, sliced

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