Chicken Parmigiana

recipetineats.com

Brooke

subheading: BRINED CHICKEN MARINADE (NOTE 1):

3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces (Note 2)

1 tsp salt , cooking / kosher (or ¾ tsp table salt, Note 3)

½ tsp black pepper

½ tsp Italian mixed herbs (Note 4)

subheading: FLOUR DUSTING:

⅓ cup flour , plain/all purpose

subheading: EGG DREDGE:

2 eggs

1 garlic clove , minced using garlic press

¼ tsp each salt and pepper

¼ tsp Italian mixed herbs (Note 4)

subheading: PARMIGIANA BREAD CRUMBING:

1 ½ 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

subheading: FRYING:

2 cups olive oil (or vegetable or canola)

subheading: PARMIGIANA PASTA SAUCE:

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 , anything (optional, Note 10)

400g / 14 oz tomato passata (aka tomato puree) (Note 8)

½ cup chicken stock/broth (or water)

¼ tsp each salt and pepper

subheading: LAYERING:

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

subheading: GARNISH (OPTIONAL):

5 basil leaves , roughly chopped

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