Ingredients

The following ingredients have 4 Servings
  • 4 chicken breast cutlets (1 1/2 pounds total)
  • 1 cup all-purpose flour
  • 6 large eggs
  • 3/4 cup plus 2 tablespoons finely grated Parmigiano-Reggiano
  • 2 cups homemade breadcrumbs
  • 2-3 cups of olive oil
  • for frying
  • plus more for greasing baking dish
  • Kosher salt
  • 3 cups Marinara Sauce
  • 12 ounces fresh mozzarella cheese
  • cut into about 12-1 1/4 inch thick slices
  • 1 12-inch loaf rustic Italian bread
  • preferably one day old
  • 1 large garlic clove
  • finely chopped
  • 1 tablespoon finely chopped fresh oregano
  • 2 tablespoons finely grated Pecorino Romano
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Working with one chicken breast at a time, place a chicken breast between two layers of wax paper and using a meat pounder, flatten the chicken evenly to about 1/4- to 1/2-inch thick
  • You can also use a heavy rolling pin or rubber mallet to flatten the chicken
  • Position a rack in the center of the oven
  • Preheat to 375 degrees Fahrenheit
  • Arrange a wire rack over a baking sheet
  • Line a large plate or platter with paper towels
  • Put the flour in one bowl
  • Put the eggs in another bowl with 1/2 cup of Parmigiano-Reggiano and whisk
  • Put the breadcrumbs in another wide shallow bowl
  • Working with one flattened chicken breast at a time, dredge the chicken in the flour, then the egg/cheese mix, then breadcrumbs
  • As they are prepared, gather them in a single layer on the wire rack
  • Heat a wide, deep, heavy skillet over medium-high heat
  • Pour in oil to a depth of inch, and heat until a few breadcrumbs added to the oil sizzle and brown
  • Carefully add the chicken to the oil in batches, without crowding, and fry until golden brown on both sides
  • As they are done, use tongs to transfer them to the paper-towel lined plate and season immediately with salt
  • Repeat until all of the chicken is fried, drained and seasoned
  • When the chicken breasts are cool enough to handle, lightly oil a shallow glass or ceramic 9x13x2 baking dish
  • Ladle a few tablespoons of the marinara sauce onto the dish and use the back of the ladle to spread it and coat the bottom of the dish
  • Arrange the chicken in the baking dish
  • Scatter 2 tablespoons of the Parmigiano-Reggiano over them and ladle more sauce over the cheese
  • Cover with a layer of mozzarella
  • Repeat with another layer of chicken, 2 more tablespoons of Parmigiano-Reggiano, sauce, and mozzarella, and finish with the final 2 tablespoons of Parmigiano-Reggiano
  • Bake until the cheese is hot and bubbling and the dish is hot throughout, 20-30 minutes
  • Let rest 10 minutes before slicing and serving
  • For the Homemade Breadcrumbs: The day before you plan to make breadcrumbs, slice the bread crosswise into 1/2-inch slices
  • Place the slices on a cake rack or baking sheet to dry overnight
  • In batches, crumble or tear bread slices into the bowl of a food processor fit with the steel blade
  • Pulse to fine crumbs
  • The crumbs may not process uniformly; you can leave some larger than others for a rustic effect, or sift the larger pieces through a mesh sieve
  • Put the breadcrumbs in a bowl and add the garlic, parsley, oregano and cheese
  • Season with salt and pepper