Old School Chicken Parmigiano

Directions

• Step one

  In a shallow bowl, whisk the eggs together and add a pinch of salt and pepper. On a plate, lay out the Italian breadcrumbs and do the same with a different plate for the flour.

• Step two

  Take the chicken breasts and pat them dry with a paper towel. If the chicken breasts are too thick, cut them in half length wise, making sure they’re all the same thickness. Season both sides of the chicken with salt and pepper.

• Step three

  In a deep skillet, add in light olive oil or any neutral oil for frying and heat it slowly. To test if the oil is ready, drop a bit of the egg mixture and if it sizzles right away, it is ready for frying.

• Step four

  Dredge each breast in the flour and tap off excess. Then dip in the egg mixture and let excess drip off, then dredge on both sides in the breadcrumbs.

• Step five

  Shallow fry each chicken breast until golden brown on each side. Set aside on a paper towel lined plate to catch the excess oil. In a small pot, heat up Hunt’s Heirloom Crushed combined with basil and smashed garlic. Let that simmer for 5 mins.

• Step six

  Place the chicken on a baking sheet or cast-iron skillet. Ladle the Hunt’s Heirloom Crushed tomato sauce over each piece and a generous amount of grated parmigiano over it. Take your slices of smoked mozzarella and layer them on top of each chicken piece.

• Step seven

  Turn the oven on and set it to Broil. Place the baking sheet with your chicken in the oven for 5 mins or less. When the cheese has melted, take it out and serve immediately.

• Step eight

  Serve Chicken Parmigiano over cooked pasta and top with a sprinkle of parmigiano and fresh basil leaves.