Bobby Flay’s Chicken Parmigiana, Edited

Ingredients

2 Whole boneless, skinless chicken breasts, cut in half and pounded thin

Salt and freshly ground black pepper

1/2 cup all-purpose flour, seasoned with salt and pepper, approximately. experience will dictate amount needed

1 large egg, beaten with 2 tsps water and seasoned with salt and pepper

3/4 cup panko bread crumbs, approximately. use more if needed

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Arugula

Lemon Juice

Olive Oil

Preparation Steps

1. Preheat oven to 425 degrees F.

2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the Panko bread crumbs.

3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

4. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

5. Mix olive oil and lemon juice. Toss with arugula. Place on top of finished dish before serving.