This recipe for chicken parmigiana is from "Two Meatballs in the Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.
- 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), tendons removed
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 matzos, finely crushed
- 3 large eggs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup soy or grapeseed oil
- 2 cups Spicy Tomato Sauce
- 8 ounces fresh mozzarella cheese, thinly sliced and torn into pieces
Preheat oven to 350 degrees.
Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
Remove chicken from plastic wrap and set on a large plate; season with salt and pepper. Place flour and matzo each in separate large, shallow dishes. Beat together eggs and Parmigiano-Reggiano in another large shallow dish. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg and cheese mixture, followed by matzo to coat.
Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
Transfer chicken to a rimmed baking sheet. Top each breast with 1/2 cup tomato sauce and cover with mozzarella. Transfer baking sheet to oven and cook until cheese is melted and sizzling, about 10 minutes.
Meanwhile, preheat broiler. Transfer chicken to broiler and broil until cheese is bubbling, about 1 minute. Serve immediately.