Chicken Parmesan is a Felice favorite and I am surprised I had not tried to make this before. This was a fun process from start to finish. Also, pounding out meat is really good for getting aggression out.
Ingredients
2 pounds boneless, skinless chicken thighs (could use turkey or pork cutlets too)
½ cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Tomato Sauce
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
½ pound shredded mozzarella
Directions
Heat oven to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap or sandwich nag. Using a kitchen mallet or small sauce pan (like I used), pound meat to even 1/4-inch-thick slices.
Place flour, eggs and panko into three wide, shallow plates or bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry chicken in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place chicken over the Parmesan and top with the mozzarella. Top with remaining sauce, sprinkle with another third of the Parmesan.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 minutes. Let cool a few minutes before serving.
Enjoy with a salad, side of pasta, or in a sandwich. Makes some delicious leftovers too!
