Authentic Pollo alla Parmigiana

Ingredients

• 2 large Chicken breast, skinless and boneless
• 28 ounces San Marzano canned tomatoes, hand-crushed
• 8 ounces Buffalo Mozzarella, sliced and drained
• 1 cup Parmigiano-Reggiano, freshly grated
• 0.5 cup Double-zero (00) flour
• 1.5 cups Panko breadcrumbs, toasted
• 3 large Farm-fresh eggs, beaten
• 0.5 cup Fresh Thai basil leaves
• 4 cloves Garlic cloves, thinly sliced
• 0.25 cup Extra virgin olive oil
• 1 tablespoon Kosher salt and cracked black pepper
• 1 cup Neutral oil for shallow frying

Instructions

1. 1

   Prepare the pomodoro: Sauté sliced garlic in olive oil until golden, add hand-crushed San Marzano tomatoes, and simmer for 25 minutes until thickened; finish with torn basil.

2. 2

   Butterfly the chicken breasts and pound them between sheets of plastic wrap to an even 1/4-inch thickness to ensure uniform cooking.

3. 3

   Set up a standard breading station: Seasoned 00 flour, beaten eggs with a splash of water, and toasted panko mixed with 1/4 cup of Parmigiano-Reggiano.

4. 4

   Dredge the cutlets in flour, dip in egg wash, and coat thoroughly with the breadcrumb mixture, pressing firmly to adhere.

5. 5

   Heat neutral oil to 350°F (175°C) in a heavy skillet and shallow-fry the cutlets for 3 minutes per side until deep golden brown and crisp.

6. 6

   Drain the fried cutlets on a wire rack for 2 minutes to prevent the bottom from becoming soggy before assembly.

7. 7

   In a baking dish, layer a small amount of sauce, place the cutlets, top with more sauce, buffalo mozzarella slices, and the remaining Parmigiano-Reggiano.

8. 8

   Broil on the top oven rack for 3-5 minutes until the cheese is bubbling and charred in spots; garnish with fresh basil chiffonade before serving.