Slamma Jamma Parmigiana Recipes

Steps:

• Lightly pound the chicken breasts to 1/2-inch thickness.
• Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
• Add the chicken breasts and soak at room temperature for 30 minutes.
• Place the flour in a medium bowl.
• Remove the chicken from the brine.
• Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
• Shake off the excess flour and transfer to a large plate.
• Mix the eggs and milk in medium bowl and whisk thoroughly.
• In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
• Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
• Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
• Preheat the broiler.
• Let the breaded chicken sit for 5 minutes before frying.
• In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
• Cook the chicken in batches until golden brown on both sides.
• Remove from the pan when cooked and place on a sheet tray.
• Repeat with remaining chicken.
• When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
• Place under the broiler until the cheese melts and is golden brown.
• Serve chicken over pasta and ladle tomato sauce on top.
• Garnish with additional Parmesan and parsley.
• Tomato Sauce:.
• Heat the olive oil over medium heat in a saucepan.
• Add the onions and cook until translucent.
• Add the garlic and cook until almost brown, then add tomatoes.
• Saute for 30 minutes over low to medium heat.
• Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor.
• Season with salt and pepper, to taste.
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