Description

Chicken Parmigiana is an Italian inspired chicken dish served in Australian pubs. Serve it over or with French fries and a side salad.

Ingredients

• 4 boneless, skinless chicken breasts, thinly pounded
• salt and freshly ground black pepper, to taste
• 2 c. all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 T. water and seasoned with salt and pepper
• 2 c. panko breadcrumbs
• 1 c. vegetable or olive oil
• homemade tomato sauce (ingredients listed below)
• 1 lb. fresh mozzarella cheese, thinly sliced
• 1/4 c. freshly grated Parmesan cheese
• fresh basil or parsley leaves, for garnish
• Homemade Tomato Sauce:
• 2 T. olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt, to make a paste
• 2 (28 oz.) cans plum tomatoes with their juices, pureed in a blender
• 16 oz. can crushed tomatoes
• small can tomato paste
• 1 c. water
• 1 bay leaf
• small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• salt and freshly ground pepper, to taste

Steps

1. Preheat oven to 400 degrees.
2. Season each chicken breast on both sides with salt and pepper; dredge in flour; tap off excess; dip in beaten egg, letting excess drip off; dredge on both sides in the breadcrumbs.
3. Divide oil between 2 large saute pans; heat over high heat until almost smoking. Add 2 chicken breasts to each pan; cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet; top each breast with some tomato sauce, a few slices of mozzarella, salt, pepper, and 1 T. Parmesan cheese.