Carbone has wowed New York City diners for years with their signature takes on Italian-American cuisine. Now, you can experience their much-adored cooking at home without needing to snag a reservation. Carbone's jarred pasta sauces are cooked in small batches, using only the finest imported Italian tomatoes and no preservatives. Give them a try with this chicken Parmesan recipe from chef Mario Carbone himself: With a mallet, pound a chicken breast to 1/4 inch thickness. Dredge the breast in all-purpose flour, coating all over, then dip it in an egg wash of 1-2 lightly-beaten eggs, letting the excess drip off. Coat the breast in bread crumbs. Heat a few tablespoons of canola oil in a pan and add the chicken, frying until golden brown on each side, 1-2 minutes per side. Transfer to a paper-towel-lined plate and set aside. In a small sauce pan, heat 1 c Carbone Tomato & Basil Sauce and bring to a simmer. Let simmer until reduced to about 3/4 c. Preheat the broiler. Place the chicken on a sheet pan and spread about 1/4 c tomato sauce over top. Lay over a few slices of mozzarella, then sprinkle with a bit of Parmesan. Place sheet under broiler and broil until cheeses melt. Pour remaining sauce into a serving dish, nestle the cutlet in the sauce, and garnish with fresh basil.