Crispy Chicken Parmigiana with Rich Tomato Sauce

Name: Crispy Chicken Parmigiana with Rich Tomato Sauce
Ingredients: chicken breasts; salt; oil; garlic; tomato paste; whole peeled tomatoes; miso paste; soy sauce; star anise; panko breadcrumbs; parmesan; garlic powder; flour; 2 ks egg; hot oil; mozzarella; gruyère cheese; basil

#chicken breasts#tomato sauce#crispy coating#cheese blend#Marion Grasby

This crispy chicken parmigiana features tender chicken breasts seasoned and coated in a parmesan-panko crust, topped with a flavorful miso-infused tomato sauce and a blend of mozzarella and Gruyère cheeses, then baked to golden perfection. Garnished with fresh basil leaves for a fragrant finish.

Ingredients extracted via AI

chicken breastssaltoilgarlictomato pastewhole peeled tomatoesmiso pastesoy saucestar anisepanko breadcrumbsparmesangarlic powderflour2 ks egghot oilmozzarellagruyère cheesebasil

Procedure generated via AI

Slice the chicken breasts into thick and thin sections, then butterfly each piece so you can spread it out into a larger, even fillet.
Place the chicken between sheets of baking paper and gently pound the thicker parts with a rolling pin or wine bottle until evenly flattened.
Generously season the chicken breasts with salt (dry brine) and let them rest for at least 20 minutes, preferably up to an hour, allowing the salt to penetrate and tenderize the meat.
To prepare the tomato sauce, heat oil in a pan, then add garlic and tomato paste, cooking briefly to release their flavors.
Add whole peeled tomatoes, miso paste, soy sauce, and star anise to the pan. Stir and simmer for about 20 minutes until the sauce thickens and develops a rich flavor.
Mix panko breadcrumbs with grated parmesan in equal parts, then add garlic powder and salt. Stir well to combine.
After 20 minutes, pat the chicken breasts dry with paper towels to remove moisture that could make the coating soggy.
Set up a breading station with three shallow dishes: one with plain flour, one with beaten egg, and one with the parmesan-panko mixture.
Coat each chicken breast first in flour (using your left hand), then dip into the egg (right hand), and finally press firmly into the breadcrumb mixture to ensure an even, tight coating.
Heat about 1 cm of oil in a pan over medium-high heat. Fry the chicken breasts for about 1 minute on each side, turning frequently, until golden brown and crispy all over.