2cupsChef's Cupboard Italian Seasoned Panko Bread Crumbs
1cupCarlini Vegetable oil
2cupsPomodoro sauce
8ozPriano Fresh Mozzarellathinly sliced
Instructions
FOR THE POMODORO
Chop onion, mince garlic, and finely grate carrots; Add into a pot over medium heat with olive oil. Sweat down for about 2-4 minutes.
Stir in crushed tomatoes, basil, oregano, salt, pepper and bay leaves. Pour in water and let simmer for 4-6 hours, stirring about every 15-20 minutes.
Reserve 2 cups for the Chicken Parmigiana; store the remaining in an airtight container in the refrigerator. Freeze up to 6 months.
FOR THE CHICKEN PARMIGIANA
Butterfly your chicken breasts, then place in a zip-top bag. Using a mallet, or even a small pan, pound each breast until it’s about ½ inch thick.
Prepare your egg wash (whisk eggs with 2tbsp water and salt and pepper) in a baking dish, and Italian seasoned bread crumbs in another baking dish. Coat each breast in the egg wash, then liberally coat each side of the breast in the bread crumbs. Set each breast on a plate and store in the refrigerator until ready to cook.
Set oven to Broil, and heat your Vegetable oil to about 350 F. When oil is up to temperature, carefully place chicken breast one at a time in the pan. Cooking about 3-5 minutes per side until internal temperature is 165 F. Place on a cooling rack.
Pour some pomodoro into a skillet, then add both chicken breast onto the skillet, with a little more pomodoro on top. Add fresh mozzarella on top and place in the broiler, about 5 minutes or until mozzarella is bubbly and brown.
Serve alongside pasta or your favorite vegetable side and enjoy!