Proposal Chicken Parmesan

subheading: Sauce:

2 tablespoons sun-dried tomato oil, plus ½ cup finely chopped sun-dried tomatoes, divided (from 1 [8.5-ounce] jar julienne-cut sun-dried tomatoes in oil with herbs)

4 large garlic cloves, finely chopped (about 1 ½ tablespoons)

¼ teaspoon crushed red pepper

1 tablespoon finely chopped fresh basil

1 teaspoon tomato paste

1 cup chicken broth

1 cup heavy cream

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup Parmigiano-Reggiano cheese, grated (about ¼ cup)

subheading: Chicken:

4 (4- to 5-ounce) boneless, skinless chicken cutlets

1 teaspoon kosher salt

½ teaspoon black pepper

⅓ cup all-purpose flour

½ teaspoon garlic powder

1 large egg, beaten

1 cup panko

2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)

1 teaspoon dried oregano

Canola oil, for frying

subheading: Assembly:

8 ounces vacuum-sealed fresh mozzarella cheese, thinly sliced

Torn fresh basil leaves, for garnish

Directions at foodandwine.com

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