This recipe for chicken parmigiana is from "Two Meatballs in the Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.
The Martha Stewart Show, October Fall 2007
- 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 (http://www.marthastewart.com/254999/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.
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