Chicken Parmigiana
"The best Chicken Parmigiana of your life is extra crispy and made with layers upon layers of seasoning, and the best parmigiana sauce ever...."
INGREDIENTS
•
3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
•
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
•
1/2 tsp black pepper
•
1/2 tsp Italian mixed herbs ((Note 4))
•
1/3 cup flour (, plain/all purpose)
•
2 eggs
•
1/4 tsp each salt and pepper
•
1/4 tsp Italian mixed herbs ((Note 4))
•
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
•
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
•
1/2 tsp salt
•
1/4 tsp black pepper
•
2 cups olive oil ((or vegetable or canola))
•
1 tbsp olive oil
•
2 garlic cloves (, finely minced)
•
1/4 cup onion or eschallots (, very finely chopped (Note 7))
•
1/4 tsp red pepper flakes ((chilli flakes), optional)
•
1/4 tsp Italian mixed herbs ((Note 4))
•
1/4 cup white wine (, anything (optional, Note 10))
•
400g / 14 oz tomato passata ((aka tomato puree) (Note 8))
•
1/2 cup chicken stock/broth ((or water))
•
1/4 tsp each salt and pepper
•
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
•
2 cups mozzarella cheese (, shredded (or enough slices to cover))
•
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
•
1 tbsp extra virgin olive oil
•
5 basil leaves (, roughly chopped)
Comments & Reviews
Just A Pinch Sweepstakes