Slamma Jamma Parmigiana
Ready In: 1 hr 50 mins
Serves: 4
Ingredients
- 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
Tomato Sauce
- 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
Directions
- Lightly pound the chicken breasts to 1/2-inch thickness.
- Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
- Add the chicken breasts and soak at room temperature for 30 minutes.
- Place the flour in a medium bowl.
- Remove the chicken from the brine.
- Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
- Shake off the excess flour and transfer to a large plate.
- Mix the eggs and milk in medium bowl and whisk thoroughly.
- In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
- Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
- Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
- Preheat the broiler.
- Let the breaded chicken sit for 5 minutes before frying.
- In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
- Cook the chicken in batches until golden brown on both sides.
- Remove from the pan when cooked and place on a sheet tray.
- Repeat with remaining chicken.
- When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
- Place under the broiler until the cheese melts and is golden brown.
- Serve chicken over pasta and ladle tomato sauce on top.
- Garnish with additional Parmesan and parsley.
- Tomato Sauce:.
- Heat the olive oil over medium heat in a saucepan.
- Add the onions and cook until translucent.
- Add the garlic and cook until almost brown, then add tomatoes.
- Saute for 30 minutes over low to medium heat.
- 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.
- Season with salt and pepper, to taste.
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