4 cloves garlic, crushed

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 loaf crusty bread, split

3 tablespoons grated cheese, Parmigiano or Romano, optional

Chopped fresh parsley

Kosher salt

12 ounces fettuccine

Olive oil, for tossing

3/4 pound large shrimp (about 16), shelled and deveined, tails removed

Freshly ground black pepper

1 stick (8 tablespoons) unsalted butter

2 cups heavy cream

2 pinches freshly grated nutmeg

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce:

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

See Directions on this site:

https://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe-1952359