Chicken Parmesan

Ingredients

• 4 boneless, skinless chicken breasts (150 g each), pounded to 8 mm thickness
• 150 g Parmigiano Reggiano DOP aged 24 months, grated
• 100 g panko breadcrumbs
• 2 large eggs
• 60 g all-purpose flour
• 500 ml marinara sauce (crushed San Marzano DOP tomatoes, garlic, olive oil)
• 200 g fior di latte mozzarella, sliced 4 mm thick
• 120 ml extra virgin olive oil
• 3 g sea salt
• 1 g Tellicherry black pepper

Method

1. 1
   Set up breading station: flour in one bowl, beaten eggs in another, panko mixed with 75 g Parmigiano in a third.
2. 2
   Season chicken with sea salt and black pepper; coat each breast lightly in flour, shake off excess.
3. 3
   Dip in beaten egg, then dredge in panko-Parmigiano mixture, pressing gently to adhere; lay on parchment paper.
4. 4
   Heat 60 ml olive oil in a large skillet over medium-high; fry chicken 4 minutes per side until golden and cooked through (internal temp 165°F). Transfer to paper towels.
5. 5
   Spread 100 ml marinara on bottom of a 9 × 13 inch baking dish; arrange breaded chicken in single layer. Top each breast with 1 mozzarella slice and remaining marinara sauce.
6. 6
   Bake at 200°C for 12 minutes until cheese melts and bubbles slightly. Finish with remaining 25 g Parmigiano and fresh basil.