Ingredients:
Marinara Sauce:
• 1 tablespoon olive oil
• 1/2 medium brown onion, finely chopped
• 2 garlic cloves, finely minced
• 2-3 tablespoons tomato paste, best quality you can get
• 1 teaspoon Italian herb mix
• 1/2 teaspoon salt
• 1 can (400g) crushed tomatoes or 1 cup passata
• 2 tablespoons basil, chopped
Crispy Chicken:
• 4 chicken breasts, boneless and skin off (about 2.2 lbs/1 kg)
• 3 teaspoons sea salt flakes
• 1 teaspoon garlic powder
• 1/2 teaspoon smoky or sweet paprika
• 2 cups (120 g) breadcrumbs, regular or panko
• 1/2 cup (50 g) Parmesan cheese, finely grated (optional)
• 2 cups (300 g) all-purpose flour
• 3 eggs, whisked
• 2 cups (500 ml) canola oil or vegetable oil for frying
Toppings:
• 1 cup (100 g) cheddar cheese, grated at home
• 1 cup (100 g) mozzarella cheese, grated at home
• Fresh parsley or basil, for garnish
Directions:
1. Prepare the Marinara Sauce:
o Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
o Add the minced garlic and sauté for another minute until fragrant.
o Stir in the tomato paste, Italian herb mix, and salt. Cook for 1-2 minutes to deepen the flavors.
o Add the crushed tomatoes or passata and bring the sauce to a simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
o Stir in the chopped basil and set the sauce aside.
2. Prepare the Chicken:
o Slice each chicken breast in half horizontally to create thinner cutlets. If needed, pound them to an even thickness.
o In a shallow dish, mix together the flour and 1 teaspoon of sea salt flakes.
o In another shallow dish, whisk the eggs with 1 teaspoon of sea salt flakes.
o In a third shallow dish, combine the breadcrumbs, garlic powder, paprika, remaining salt flakes, and Parmesan cheese (if using).
3. Bread the Chicken:
o Dredge each chicken cutlet in the flour, shaking off any excess.
o Dip the floured chicken into the egg mixture, allowing any excess to drip off.
o Finally, coat the chicken with the breadcrumb mixture, pressing gently to adhere.
4. Fry the Chicken:
o Heat the canola or vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken cutlets in batches until golden brown and cooked through, about 3-4 minutes per side.
o Remove the chicken from the skillet and drain on paper towels to remove excess oil.
5. Assemble the Chicken Parmigiana:
o Preheat your oven to 375°F (190°C).
o Place the fried chicken cutlets on a baking sheet lined with parchment paper.
o Spread a generous amount of marinara sauce over each cutlet.
o Sprinkle the cheddar and mozzarella cheeses evenly over the sauce-covered cutlets.
6. Bake the Chicken:
o Transfer the baking sheet to the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve:
o Remove from the oven and let cool slightly.
o Garnish with fresh parsley or basil before serving. Enjoy the crispy, cheesy goodness!