Chicken Parmigiana
"Serves 4..."
INGREDIENTS
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For the Pomodoro Sauce:
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1 tablespoon olive oil
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2 tablespoons butter
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1 small onion, finely chopped
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4 cloves garlic, finely chopped
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Salt
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1/2 cup chicken or vegetable stock
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2 28- to 32-ounce cans Italian tomatoes
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A few leaves of basil, torn
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4 6- to 8-ounce pieces boneless, skinless chicken breast, rib meat removed
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Salt and pepper
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1/2 cup fine breadcrumbs
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1 cup panko breadcrumbs
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1/2 cup grated Parmigiano-Reggiano cheese, plus some for garnish
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1 tablespoon finely chopped parsley
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1 sprig rosemary, finely chopped
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1 tablespoon finely chopped thyme
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1 teaspoon granulated onion, 1/3 palmful
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1 teaspoon granulated garlic
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2 teaspoons grated lemon zest
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Flour, for dredging
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2 large eggs, beaten
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Olive or canola oil for shallow frying
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A few leaves basil
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1 pound thin linguine
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