Authentic Pollo alla Parmigiana
Masterclass version featuring homemade pomodoro sauce, fresh buffalo mozzarella, and hand-pounded cutlets.
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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
- 1/2 cup Double-zero (00) flour
- 1 1/2 cups Panko breadcrumbs, toasted
- 3 large Farm-fresh eggs, beaten
- 1/2 cup Fresh Thai basil leaves
- 4 cloves Garlic cloves, thinly sliced
- 1/4 cup Extra virgin olive oil
- 1 tablespoon Kosher salt and cracked black pepper
- 1 cup Neutral oil for shallow frying
Instructions
- 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
Butterfly the chicken breasts and pound them between sheets of plastic wrap to an even 1/4-inch thickness to ensure uniform cooking.
- 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
Dredge the cutlets in flour, dip in egg wash, and coat thoroughly with the breadcrumb mixture, pressing firmly to adhere.
- 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
Drain the fried cutlets on a wire rack for 2 minutes to prevent the bottom from becoming soggy before assembly.
- 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
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.
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