To prepare the Chicken Provolone Sauce:
Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute.
Sauté the garlic and the red pepper flakes in the olive oil over medium-low heat for 2 minutes.
Add the chopped onion and cook for 3 more minutes, stirring well.
Add the tomato-sauce-and-stock mixture and bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 20 minutes.
Add the salt, pepper, chopped basil and sugar. Stir well and cook for 5 more minutes. Set aside and keep warm.
To prepare the Chicken Provolone:
Preheat the broiler.
In a bowl, whisk together the eggs and the cream.
Dip each of the scaloppine in the egg mixture and then the bread crumbs; make sure both sides are coated evenly. Place the scaloppine on a tray until you’re ready to use them.
Pour half of the extra light olive oil into a large sauté pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, 1 minute per side. Place the cooked scaloppine on a tray lined with brown paper.
Clean the sauté pan and dispose of the oil. Cook the second batch of scaloppine in the remaining oil, following the same directions as above. Cover and keep warm.
Lay the fried chicken scaloppine on a nonstick, oven-safe tray, and top each serving with 2 tablespoons of sauce and 2 ounces of shaved or grated provolone cheese.
Broil in the oven until the cheese starts to brown, about 3 to 4 minutes.
Layer the bottom of each serving dish with the sauce, then place the chicken scaloppine on top of it. Serve with a side of Shallot, Arugula and Spinach Salad (see accompanying recipe) with shaved provolone cheese and plenty of bread to dip in the sauce.
Chicken Provolone sauce:
2 cups tomato sauce
1 cup chicken stock
6 cloves garlic, thickly sliced
¼ teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
¼ cup chopped white onion
1 teaspoon salt
½ teaspoon pepper
2 tablespoons basil, freshly chopped
1 teaspoon C&H® or Domino® sugar
2 tablespoons whipping cream
1½ pounds chicken scaloppine, pounded to about ¼-inch thickness
3 cups Italian-style bread crumbs
10 tablespoons extra light olive oil, divided
8-12 ounces shaved or grated provolone cheese