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Chicken Parmigiana
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| Ingredients | |
| 4 | boneless, skinless chicken breasts, pounded thin |
| Salt | |
| 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, for garnish | |
| parsley leaves, alternative | |
| Directions Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves. Tomato Sauce: | |
| 2 tablespoons | olive oil |
| 1 large | Spanish onion, finely chopped |
| 4 cloves | garlic, smashed with some kosher salt to make a paste |
| 2 (28-ounce) cans | plum tomatoes and their juices, pureed in a blender |
| 1 (16-ounce) can | crushed tomatoes |
| 1 small can | tomato paste |
| 1 | bay leaf |
| 1 small bunch | Italian parsley |
| 1 Cubano chile pepper, chopped | |
| Salt | |
| freshly ground pepper | |
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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