Chicken Parmigiano with Polenta

Directions

1. Heat the EVOO in a medium size saucepot over medium-high heat and sauté the onion and garlic until soft. Add the tomatoes to the pot, crushing them with a potato masher or the back of a wooden spoon. Simmer the tomato sauce until slightly reduced and thickened. Once that is done, add some basil and adjust the seasonings with salt and pepper.
2. On a clean work surface area, arrange three shallow dishes: place some flour in one, then add 1 1/2 cups of the polenta and 1/2 cup of the Parmigiano Reggiano into another one and mix until combined. In the last dish, beat the eggs with a splash of water.
3. Butterfly the chicken breasts, then cut each into two pieces, for a total of four cutlets. Place the cutlets about 3-4 inches apart on top of a large sheet of plastic wrap, then place another sheet over the top. Using a meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter-inch thick.
4. Season the cutlets with salt and pepper on both sides, then turn them lightly into the flour. Next, coat the cutlets in the egg and finally in the polenta-cheese mixture. Reserve the breaded cutlets on a plate.
5. Place the chicken stock and milk into a medium to large saucepan and bring to a boil.
6. Meanwhile, heat a large nonstick skillet over medium to medium-high heat with a thin layer of vegetable oil. Cook the cutlets in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the juices run clear and the breading is evenly browned.
7. Once the stock and milk mixture is at a boil, add the remaining cup of polenta in a slow and steady stream while whisking the mixture. Continue whisking until slightly thickened. Add the butter and the remaining Parmigiano Reggiano cheese to finish.
8. To serve, pour some cheese polenta onto the bottom of each plate and place the crispy cutlets over it. Top it off with a ladleful of the tomato sauce.