Slamma Jamma Parmigiana

Total Time: 1 hr 50 mins Preparation Time: 35 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 (5 ounce) boneless skinless, trimmed chicken breasts
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 1/2 cups all-purpose flour
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups dried breadcrumbs
• 1 1/2 cups panko breadcrumbs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon fine sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb fresh mozzarella cheese, sliced
• 1/4 lb parmigiano-reggiano cheese, plus extra for garnish, grated
• olive oil, for frying (about 2 cups)
• 1 lb penne rigate, cooked al dente
• tomato sauce, recipe follows
• 1/4 cup minced italian parsley, for garnish
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, minced
• 4 garlic cloves, crushed
• 6 cups peeled and diced roma tomatoes
• 1 tablespoon thinly sliced fresh basil leaf
• 1/2 tablespoon chopped fresh oregano leaves
• salt & freshly ground black pepper

Recipe

• 1 lightly pound the chicken breasts to 1/2-inch thickness.
• 2 combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
• 3 add the chicken breasts and soak at room temperature for 30 minutes.
• 4 place the flour in a medium bowl.
• 5 remove the chicken from the brine.
• 6 shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
• 7 shake off the excess flour and transfer to a large plate.
• 8 mix the eggs and milk in medium bowl and whisk thoroughly.
• 9 in a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
• 10 dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
• 11 now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
• 12 preheat the broiler.
• 13 let the breaded chicken sit for 5 minutes before frying.
• 14 in a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
• 15 cook the chicken in batches until golden brown on both sides.
• 16 remove from the pan when cooked and place on a sheet tray.
• 17 repeat with remaining chicken.
• 18 when all the chicken is cooked, sprinkle mozzarella and parmesan evenly over the top.
• 19 place under the broiler until the cheese melts and is golden brown.
• 20 serve chicken over pasta and ladle tomato sauce on top.
• 21 garnish with additional parmesan and parsley.
• 22 tomato sauce:.
• 23 heat the olive oil over medium heat in a saucepan.
• 24 add the onions and cook until translucent.
• 25 add the garlic and cook until almost brown, then add tomatoes.
• 26 saute for 30 minutes over low to medium heat.
• 27 add the basil and oregano and continue to cook for 30 minutes longer. puree in a food mill or let cool and puree in a food processor.
• 28 season with salt and pepper, to taste.
• 29 .