Chicken Parmesan

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Sauce Ingredients:

¼ onion, chopped

4 garlic cloves

Oil

2-3 Tbsp tomato paste

Red chili flakes

28oz can whole San Marzano tomatoes

Dried oregano

Fresh basil

1 cup tap water

Kosher salt

Freshly ground black pepper

Fried Chicken Ingredients:

4 large chicken breasts

4 eggs

All-purpose flour

Freshly ground black pepper

Garlic powder

Dried oregano

Dried basil

Panko breadcrumbs

Fresh mozzarella, sliced

Fresh parmesan cheese, grated

Final Assembly Ingredients:

Pasta

Fresh basil, chopped

Parmesan cheese, grated

2 Tbsp unsalted butter

Sauce Method:

In a saute pan, saute ¼ chopped onion for 3 minutes before adding a couple of cloves of garlic and saute for 30 seconds before adding 2-3 tablespoons of tomato paste and a shake of red chili flakes. Saute for 1 minute.

Add in a 28oz can of whole San Marzano tomatoes stir in and crush the tomatoes up and place over medium heat. Bring up to a simmer then lowering the heat to maintain a bare bubble.

Add in a shake of dried oregano, couple of stems of fresh basil, and 1 cup of tap water. Stir to combine and let simmer for 45 minutes.

Taste for seasoning adding in kosher salt and freshly ground black pepper as needed. Fish out any basil stems and set aside keeping warm until ready to serve.

Chicken Method:

On a plastic wrap surface, butterfly 4 large chicken breasts. Lay another plastic wrap over the chicken and pound the breasts out.

Salt and pepper before setting aside on a baking sheet while preparing the breading station.

For breading, crack 4 eggs along with a sprinkle of all-purpose flour in one bowl (beat together), all-purpose flour with freshly ground black pepper and a sprinkle of garlic powder, dried oregano, and dried basil whisked together in another bowl (½ tsp each per cup of flour), and spread panko bread crumbs on a rimmed baking sheet with a sprinkle of pre-grated parmesan cheese.

Using the “dry hand, wet hand” method, dip the chicken breasts into the flour then egg before covering every inch with panko breadcrumbs. For extra crispy, dip the chicken back into the egg and then back into the breadcrumbs.

Set the breadcrumbs coated chicken aside until ready to fry.

Heat a quart of peanut oil to 350°F, drop in the chicken and fry for roughly 5 minutes or deeply golden brown. Drain on paper towels once finished.

Place the chicken onto a wire rack in a rimmed baking sheet and top with fresh basil, slices of fresh mozzarella, and freshly grated parmesan cheese. Place in the broiler for just a few minutes until the cheese is melted and slightly golden brown.

Final Assembly:

Start by boiling the pasta next to a large saute pan. Place a few generous ladles full of pasta sauce in the saucepan over medium heat.

Once the pasta is a minute shy of doneness and the sauce is bubbling, add in the pasta along with ¼ cup of pasta water. Stir to combine and cook until done.

Once the pasta is done cooking, kill the heat and add in freshly chopped basil, freshly shaved parmesan, and 2 tablespoons of unsalted butter. Mix until combined.

Add the pasta to a plate topped with the fried chicken. Top the chicken with a few spoons full of pasta sauce, grated parmesan cheese, and fresh chopped basil. Enjoy.