Chef Jackie's Chicken Parmigiano

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Chicken Parmigiano
Serves 2
Prep Time: 15 minutes
Cook Time: 10 minutes

1 (8 oz) chicken breast, boneless, skinless, butterflied & pounded 1/4" thick
2 cups panko breadcrumbs
1/2 cup freshly grated Parmigiano Reggiano, plus more for garnish
1/2 cup fresh parsley leaves
3 sprigs fresh oregano, leaves only
Olive oil, for frying
1 cup all purpose flour
3 large eggs, whisked with 2 TB water
3 garlic cloves, peeled & smashed
Tomato sauce, recipe below
1 cup grated low moisture mozzarella
A few basil leaves
Kosher salt & freshly ground black pepper, to taste

Quick tomato sauce
2 TB olive oil
1 garlic clove, peeled & smashed
2 cups passata
Handful of basil leaves

Preheat oven to broil. Prepare a sheet tray with a rack fitted inside.

On a clean work surface, add chicken breast. Place the chicken breast vertically towards you, starting at the thickest end, cut parallel through the chicken breast, leaving it attached at the farthest end to create "butterfly wings". Cover with plastic wrap and gently pound chicken breast out until desired thickness, 1/4" thick. Set aside and prepare dredging station.

To the carafe of a food processor, add panko, parm, parsley, oregano, salt and pepper. Pulse until combined. Set aside.

Add 2-3" of oil to a large saute pan over medium high heat.

To 3 separate 1/4 sheet trays or high sided bowls, add flour, then whisked eggs, and breadcrumbs. Season both sides of chicken with salt and pepper. Carefully dip in flour, then egg, then breadcrumb. Place directly into preheated oil. Fry on both sides until golden brown and crispy, about 5 minutes per side. After the first side is golden, flip, add garlic cloves to oil and cook 5 more minutes on the other side, basting as it cooks. Remove to prepared sheet tray. Top with some tomato sauce & shredded mozzarella. Place into broiler and cook until golden and bubbly, about 4-5 minutes. Meanwhile, add basil leaves to garlic oil and cook 1 minute. Remove to paper towel lined plate & reserve for garnish. Remove chicken from oven & garnish with crispy basil and freshly grate Parmigiano Reggiano.