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Chicken Parmigiana
Chicken Parmigiana includes chicken breasts, black pepper, Italian mixed herbs. Total time: 60 minutes. Serves 6.
Ingredients
Brined Chicken Marinade (Note 1)4
3 chicken breasts, Note 2, halved horizontally to form 6 pieces
1 tsp salt, or 3/4 tsp table salt, Note 3, cooking / kosher
½ tsp black pepper
½ tsp Italian mixed herbs, Note 4
Flour dusting1
⅓ cup flour, plain/all purpose
Egg Dredge4
2 eggs
1 garlic clove, minced using garlic press
¼ tsp each salt and pepper
¼ tsp Italian mixed herbs, Note 4
Parmigiana Bread Crumbing4
1½ cups panko breadcrumbs, sub normal, Note 5
½ cup parmesan, finely grated, store bought sand-like is best, Note 6
½ tsp salt
¼ tsp black pepper
Frying1
2 cups olive oil, or vegetable or canola
Parmigiana Pasta Sauce9
1 tbsp olive oil
2 garlic cloves, finely minced
¼ cup onion or eschallots, very finely chopped, Note 7
¼ tsp red pepper flakes, chilli flakes, optional
¼ tsp Italian mixed herbs, Note 4
¼ cup white wine, optional, Note 10, anything
14 oz tomato passata, aka tomato puree, Note 8
½ cup chicken stock/broth, or water
¼ tsp each salt and pepper
Layering4
10 basil leaves, roughly chopped, sub pinch of dried – or omit
2 cups mozzarella cheese, shredded, or enough slices to cover
¾ cup parmesan, finely grated, best to grate your own, Note 6
1 tbsp extra virgin olive oil
Garnish (optional)1
5 basil leaves, roughly chopped
