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Categories:
chicken breasts kosher salt flour eggs milk garlic breadcrumbs garlic salt vegetable oil Parmesan Mozzarella extra-virgin olive oil onion clove garlic carrot celery salt tomatoes oregano
Viewed: 16 - Published at: 3 years agoIngredients
- 8 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 cup flour
- 3 large eggs
- 3/4 cup milk
- 7 cloves garlic, minced
- 2 cups panko breadcrumbs
- 2 teaspoons garlic salt
- Vegetable oil, for frying
- 3/4 cup Nancy's Marinara Sauce, recipe follows
- 1/4 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- 1/4 cup extra-virgin olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1 carrot, peeled and finely chopped
- 1 stalk celery, chopped
- Sea salt and freshly ground black pepper
- One 32-ounce can crushed tomatoes
- 1 teaspoon dried oregano
Method
- Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
- Sprinkle the chicken on both sides with salt and pepper.
- Combine the flour and some salt and pepper in a medium baking dish.
- In a second baking dish, combine the eggs, milk and minced garlic.
- In a third dish, combine the panko and garlic salt.
- Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side.
- Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
- Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
- Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan.
- Fry until light golden on both sides, about 4 minutes.
- Return the chicken to the wire rack.
- Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella.
- Transfer to the oven and bake until the chicken is cooked through, about 15 minutes.
- Serve warm.
- Heat the olive oil in a large heavy-bottomed pot over a medium-high flame.
- Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
- Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes.
- Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour.
- Season to taste with more salt and pepper.
- Yield: 8 servings
