A recipe so delicious you'll want to pick the bubbly cheese parts right from the pan. San Marzano tomato sauce, super crispy chicken and a well-aged Parmesan like Reggiano take it to another level.
Ingredients
San Marzano Tomato Sauce
4 tablespoons extra-virgin olive oil
1 can (28 fl oz / 796 mL) whole San Marzano tomatoes
Sea salt, to taste
Chicken
4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
Sea salt
1 cup panko breadcrumbs
2 large eggs, beaten
Neutral oil, for deep-frying
1 cup whole piece mozzarella cheese, grated
½ cup Parmigiano-Reggiano, grated
½ cup fresh basil leaves, chopped
Preparation
For tomato sauce, heat olive oil in medium saucepan over medium heat. Crush tomatoes with your hands directly into saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Season with salt to taste.
Meanwhile, preheat oven to 400°F. Season flattened chicken breasts with salt. Dip each breast into beaten eggs, then press into panko breadcrumbs to coat evenly.
In large, heavy-bottomed skillet, heat 2 inches neutral oil to 350°F. Fry chicken in batches for 3–4 minutes per side, until golden and crisp. Transfer to paper towel to drain.
Place crispy chicken in large baking dish. Spoon tomato sauce over chicken and top with mozzarella. Bake for 8–12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F on a meat thermometer.
Transfer to serving platter and finish with Parmigiano-Reggiano and fresh basil. Serves 4.
Mari's Note: For a lighter, gluten-free version, omit the egg and panko breadcrumbs and simply press chicken breasts into a light coating of potato starch before frying. You'll still get a lovely golden crust without the traditional breading.
