INGREDIENTS
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For chicken:
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2 chicken breast cutlets, about 400 g
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1/2 cup dry bread crumbs
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1/2 cup freshly Parmesan cheese, grated
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4 slices of mozzarella cheese
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1 egg
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6 tablespoons olive oil
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2 tablespoons fresh basil leaves, finely chopped
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salt
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For sauce:
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1 medium onion, grated on the large holes of a box grater
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2 medium tomatoes, grated on the large holes of a box grater
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2 medium garlic cloves, minced
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1 1/2 cups crushed tomatoes
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5 tablespoons extra-virgin olive oil
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1 teaspoon dried oregano
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1/4 teaspoon red pepper flakes
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1/2 teaspoon sugar