Chicken parmesan
Ingredients
- 3 boneless skinless chicken breast halves
- 1 3/4 cups buttermilk, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
- 1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
- 5 ounces grated Parmesan cheese, plus more for serving
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 quart Italian-American red sauce (see note above)
- 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
- 2 tablespoons minced fresh parsley, basil, or a mix
Directions
- Either pound flat or split chicken breasts to thin width (1/4 to 1/2 inch)
- Add 1 1/2 cups buttermilk and minced garlic to bowl w/ chicken. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Refrigerate for at least 4 hours and up to overnight. Leave bread out on counter for at least 4 hours and up to overnight until mostly dried.
- The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) and combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Place in shallow bowl or plate. Drizzle remaining 2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate with your fingertips. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.
- Place flour in a shallow bowl or pie plate.
- Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the flour in a third pie plate.
- Chicken -> flour -> eggs -> breadcrumbs.
- Preheat oven to 425°F.
- Fry chicken @ around 375 about 2 minutes per side, drain on paper towel.
- Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a large bowl and toss to coat. Lay cheese mixture over chicken.
- Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.