Chicken Parmesan

Heat a saucepan over medium warmth, adding butter to melt and create a smooth base. Introduce minced garlic and chopped onion into the saucepan, stirring constantly as they soften and turn pale, approximately 2 minutes pass. Add crushed tomatoes and sugar to the mixture, stirring well before increasing heat to medium-high and bringing the ingredients to a gentle boil. Gradually decrease heat to low-medium and continue simmering for 10 minutes, occasionally stirring the sauce to prevent scorching. Once the sauce has reached its desired consistency, stir in heavy cream and season with salt and pepper to taste. Continue simmering for an additional 3 minutes before reducing heat and keeping the sauce warm.

In a separate bowl, combine bread crumbs, 2 tablespoons of grated Parmesan cheese, and dried oregano; set aside for later use. In a small bowl, whisk together egg and 2 tablespoons of milk until the mixture is smooth and free of lumps. Dip chicken breasts into the egg mixture, coating both sides evenly before pressing them firmly into the bread crumb mixture to seal.

Heat a large skillet over medium heat, adding olive oil to create a non-stick surface. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C) and the bread crumb crust is golden brown, approximately 10 minutes pass.

To serve, spoon the warm sauce over chicken breasts and top with shredded Mozzarella and Parmesan cheese. Allow the cheese to melt slightly from the heat of the sauce, then serve immediately.