GUIDE / INSTRUCTIONS
Lose the canned stuff. Making tomato sauce is easy.
In a hot saucepan oiled up with olive oil, sauté the garlic, the crushed red pepper and the San Marzano tomatoes. Stir continuously.
Cook for 30 minutes and finish with salt, pepper and more olive oil (plus a little sugar if you’d like). The sauce should be very light in consistency.
Make parmesan crumbles your favorite way… or this way:
Grab a blender and add grated parmesan cheese, butter, high-gluten flour and salt.
Blend well, then pass through a fine sieve.
Scatter the mixture across a baking tray and bake for 240°F for 8 minutes, or until crisp and light golden-brown in color. When cold, break it into crumbles and store in an airtight container.
Finally, it’s chicken time:
Trim and clean the chicken breast. Cover it so it doesn’t squirt, then pound it with a steak hammer (or meat flattener) until it’s pretty flat. Just make sure the overall shape is retained.
Beat the eggs, dip the chicken in there and then cover the chicken with panko bread crumbs.
Shallow-fry the chicken in olive oil along with spring of rosemary and hand-crushed garlic until chicken is cooked. (You’ll know when it’s a nice golden color on all sides.)
Let’s bring it all together:
Top the cooked meat with tomato sauce. (Reserve some sauce for later.)
Place thin slices of mozzarella cheese atop the sauce.
Gratinate (look it up!) the assembled chicken in a salamander (in this case, we’re talking about the stove) until the cheese melts.
After removing from the salamander, sprinkle with chopped parsley and chili flakes.
Pour more tomato sauce onto a plate and place the assembled chicken atop the sauce.
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Chicken Parmigiana is a classic Italian dish.
