Chicken Parmigiana
Ingredients
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 3/4 tsp table salt, Note 3)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs (Note 4)
Flour dusting:
- 1/3 cup flour , plain/all purpose
Egg Dredge:
- 2 eggs
- 1 garlic clove , minced using garlic press
- 1/4 tsp each salt and pepper
- 1/4 tsp Italian mixed herbs (Note 4)
Parmigiana Bread Crumbing:
- 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
Frying:
- 2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce:
- 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
Layering:
- 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
Garnish (optional)
- 5 basil leaves , roughly chopped
