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Chicken Parmigiana

Ingredients

• BRINED CHICKEN MARINADE (NOTE 1):
• ▢ 3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces (Note 2)
• ▢ 1 tsp salt , cooking / kosher (or 3/4 tsp table salt, Note 3)
• ▢ 1/2 tsp black pepper
• ▢ 1/2 tsp Italian mixed herbs (Note 4)
• FLOUR DUSTING:
• ▢ 1/3 cup flour , plain/all purpose
• EGG DREDGE:
• ▢ 2 eggs
• ▢ 1 garlic clove , minced using garlic press
• ▢ 1/4 tsp each salt and pepper
• ▢ 1/4 tsp Italian mixed herbs (Note 4)
• PARMIGIANA BREAD CRUMBING:
• ▢ 1 1/2 cups panko breadcrumbs (sub normal, Note 5)
• ▢ 1/2 cup parmesan , finely grated (store bought sand-like is best) (Note 6)
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp black pepper
• FRYING:
• ▢ 2 cups olive oil (or vegetable or canola)
• PARMIGIANA PASTA SAUCE:
• ▢ 1 tbsp olive oil
• ▢ 2 garlic cloves , finely minced
• ▢ 1/4 cup onion or eschallots , very finely chopped (Note 7)
• ▢ 1/4 tsp red pepper flakes (chilli flakes), optional
• ▢ 1/4 tsp Italian mixed herbs (Note 4)
• ▢ 1/4 cup white wine , anything (optional, Note 10)
• ▢ 400g / 14 oz tomato passata (aka tomato puree) (Note 8)
• ▢ 1/2 cup chicken stock/broth (or water)
• ▢ 1/4 tsp each salt and pepper
• LAYERING:
• ▢ 10 basil leaves , roughly chopped (sub pinch of dried - or omit)
• ▢ 2 cups mozzarella cheese , shredded (or enough slices to cover)
• ▢ 3/4 cup parmesan , finely grated (best to grate your own, Note 6)
• ▢ 1 tbsp extra virgin olive oil
• GARNISH (OPTIONAL)
• ▢ 5 basil leaves , roughly choppe

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