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This is the ultimate version of a classic Italian-American comfort dish. It features an incredibly crispy panko-breaded chicken breast topped with a rich, bacon-infused spicy tomato sauce and a decadent layer of melted mozzarella and parmesan cheese.
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Make a spicy tomato sauce by rendering bacon fat and simmering with aromatics and San Marzano tomatoes. → Butterfly and pound chicken breasts to an even 1/2 inch thickness. → Dredge chicken in flour, dip in egg wash, and coat thoroughly with panko breadcrumbs. → Shallow fry chicken at 350°F until golden brown and cooked through. → Top fried chicken with sauce and a mozzarella-parmesan mix, then broil until bubbly and melted.
Make a spicy tomato sauce by rendering bacon fat and simmering with aromatics and San Marzano tomatoes. → Butterfly and pound chicken breasts to an even 1/2 inch thickness. → Dredge chicken in flour, dip in egg wash, and coat thoroughly with panko breadcrumbs. → Shallow fry chicken at 350°F until golden brown and cooked through. → Top fried chicken with sauce and a mozzarella-parmesan mix, then broil until bubbly and melted.
This is the ultimate version of a classic Italian-American comfort dish. It features an incredibly crispy panko-breaded chicken breast topped with a rich, bacon-infused spicy tomato sauce and a decadent layer of melted mozzarella and parmesan cheese.
Prepare the sauce base: Slice 3-4 pieces of bacon into 1/2 inch pieces. Place in a cold skillet with 2.5 tbsp olive oil and cook over medium heat until the bacon begins to develop color.
Add aromatics to the sauce: Once bacon is crispy, add thinly sliced chilies, 1 tsp red pepper flakes, and 5 cloves of thinly sliced garlic. Cook until everything is toasted and crispy.
Simmer the sauce: Remove the solids and finely chop them, then return them to the oil. Add the crushed San Marzano tomatoes, salt, pepper, a pinch of sugar, and optional thyme. Simmer for 15 minutes, adding 1/4 cup grated parmesan at the end.
Prepare the chicken: Butterfly the chicken breasts without cutting all the way through. Cover with plastic wrap and pound with a mallet or heavy pan until they are slightly thinner than 1/2 inch.
Set up the breading station: Prepare three bowls—one with seasoned flour (flour, salt, pepper), one with egg wash (4 eggs + splash of water), and one with panko breadcrumbs.
Flattening the chicken is crucial for even cooking and ensuring the breading doesn't burn before the inside is done.
Maintaining the oil temperature at 350°F prevents the chicken from becoming greasy while ensuring maximum crispiness.
Press the panko breadcrumbs firmly into the chicken so the crust stays intact during frying.
Using a mix of mozzarella and parmesan provides both a great cheese pull and deep salty flavor.
Don't be afraid to pile the cheese high for the broiling step for that classic look and taste.
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