Chicken Parmigiana is made with breaded chicken breasts, Parmesan cheese, mozzarella cheese, tomato sauce and seasonings. The chicken is fried and then baked with the sauce and cheese. It can be served with or without pasta.
To make Chicken Parmigiana, the cook preheats the oven to 400 degrees Fahrenheit. Using a medium saucepan, he heats 2 tablespoons of olive oil over medium heat. He then smashes 4 cloves of garlic with some kosher salt into a paste and adds 1 finely chopped Spanish onion. He cooks the mixture until soft. The cook then purees two 28-ounce cans of plum tomatoes and adds it to the pan with a 16-ounce can of crushed tomatoes, 1 small can of tomato paste, 1 cup of water, 1 bay leaf, a small amount of Italian parsley and 1 chopped Cubano pepper. The cook brings the mixture to a boil, reduces heat and cooks it about 30 minutes until slightly thickened.
The cook beats 4 large eggs, adds 2 tablespoons of water and seasons it with salt and pepper. He takes 4 chicken breasts, pounds them thin, then salts and peppers them on both sides. He coats each breast in flour and shakes off the excess, dips them in the egg mixture, lets the excess drip off, then coats both sides in panko bread crumbs.
The cook puts 1/2 cup of olive oil in each of 2 large saute pans and heats them over high heat until almost smoking. He puts 2 chicken breasts in each pan and cooks them for two minutes on each side until golden brown. He places the chicken on a baking sheet and tops each breast with the tomato sauce, a few thin slices of mozzarella cheese, salt, pepper and a tablespoon of grated Parmesan cheese. He bakes the chicken at 400 degrees Fahrenheit until the cheese is melted and the chicken is cooked through. Finally, the cook garnishes the meal with parsley or basil before serving.