Sunday dinner; chicken Parmesan with mezzi rigatoni and sautéed spinach. #Cooking #FYP #Sunday #Cutlets -Slice skinless chicken breasts in half, place between cling wrap and tenderize with a meat bat or heavy bottomed sauce pan. -Make a dredging station with flour, egg wash, and panko breadcrumbs. Season each with S&P, and to the breadcrumbs add granulated garlic and fresh grated Parmesan. Go from flour, to egg wash, to breadcrumbs. -For the sauce, heat some quality olive oil and perfume with a few basil stems and a clove of garlic. After a few mins remove and add half a diced white onion and sweat. Add a few cloves of crushed garlic and cook out for a couple mins. Add San Marzano tomatoes (crushed or whole peeled), some tomato paste, 1/4-1/2 cup red wine, S&P. Bring to the boil, lower the heat, add some fresh basil and cook over a simmer for one hour. -In a good sauté pan heat oil olive to roughly 325 degrees. Add the chicken cutlets, laying away from you as to not get splashed...