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A refined take on the classic Italian-American comfort food, featuring an extra-crispy Panko and Pecorino crust and a bright, quick-simmered tomato sauce. By putting the cheese in the breading and serving the sauce on the side, the chicken stays incredibly crunchy until the last bite.
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Prep and marinate the chicken in white wine and garlic. → Simmer the tomato sauce in a wide pan for 30 minutes. → Bread the chicken cutlets in flour, egg, and a cheesy Panko mix. → Fry the chicken until golden while boiling the spaghetti. → Plate the pasta and chicken with sauce on the side for maximum crispiness.
Prep and marinate the chicken in white wine and garlic. → Simmer the tomato sauce in a wide pan for 30 minutes. → Bread the chicken cutlets in flour, egg, and a cheesy Panko mix. → Fry the chicken until golden while boiling the spaghetti. → Plate the pasta and chicken with sauce on the side for maximum crispiness.
A refined take on the classic Italian-American comfort food, featuring an extra-crispy Panko and Pecorino crust and a bright, quick-simmered tomato sauce. By putting the cheese in the breading and serving the sauce on the side, the chicken stays incredibly crunchy until the last bite.
Slice the chicken breasts in half horizontally to create thinner cutlets, then pound them out with a meat mallet until they are evenly thin.
Season both sides of the chicken liberally with salt and pepper, then marinate in a bowl with some minced garlic and white wine in the fridge.
Sauté the shallots and remaining garlic in olive oil. Add the tomato paste and fry briefly to mellow its tartness.
Stir in the crushed tomatoes and a glug of white wine. Simmer in a wide pan for about 30 minutes, stirring frequently.
Set up a breading station with three containers: flour, beaten egg, and a mixture of Panko and a large amount of grated Pecorino cheese.
Use a wide pan for the sauce instead of a pot to speed up evaporation and achieve a thick consistency faster.
Crush the Panko flakes by hand slightly to create a more uniform and less 'jagged' crust.
Incorporate the cheese into the breading rather than melting it on top to prevent the chicken from becoming soggy.
Pat the chicken dry after marinating to ensure the flour and breading stick properly and don't turn gooey.
Drain the fried chicken on a wire cooling rack instead of paper towels to keep both sides crispy.
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