Chicken Parmigiana | Recipe Cart

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 or parsley leaves, for garnish
• 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
• freshly ground pepper