Chick Parm

Ingredients

Prep Time: 25 minutes + making mozzarella (15 minutes)

Cook Time: 50 minutes

Yields: 4 servings

Ingredients:

– 2 boneless, skinless chicken breasts (about 1½ lbs/680g total)

– Kosher salt, to taste

– Freshly cracked black pepper, to taste

– Neutral oil, for frying (grapeseed, lard, etc.)

– Fresh mozzarella (see page 36)

– ⅓ cup (about 40g) freshly grated Parmigiano-Reggiano cheese

– Thinly sliced chives (optional), for serving

Sauce:

– 3–4 slices uncooked thick-cut bacon or pancetta

– 2½ tbsp (40ml) extra-virgin olive oil

– 2 red Fresno or Thai chilies, finely diced

– 1 tsp (2g) red pepper flakes

– 5 cloves garlic, thinly sliced

– 1 (28 oz/800g) can crushed San Marzano tomatoes

– Kosher salt and freshly cracked black pepper, to taste

– Pinch of granulated sugar

– 5 sprigs thyme (optional), tied with kitchen twine

– ¼ cup (62g) freshly grated Parmigiano-Reggiano cheese

Breading:

– 1¾ cups (225g) unbleached all-purpose flour

– 1 tbsp (18g) fine sea salt

– Freshly cracked black pepper, to taste

– 4 large eggs plus a splash of filtered water

– 2½ cups (275g) plain panko

Directions

Instructions:

– Prepare the sauce. Slice the bacon or pancetta into ½ inch (1.25cm) pieces and place in a cold medium saucepan. Place over medium heat, and add the olive oil. Stir often. Once the bacon starts to become crispy, add the chilies, red pepper flakes, and garlic. Continue cooking over medium heat until fragrant and the aromatics are toasted.

– Remove all of the solids to a cutting board, leaving the oil in the pan over the heat. Reduce the heat to low. Very finely chop the bacon mixture and then place back into the pan.

– Increase the heat to medium, and add the crushed tomatoes. Season to taste with kosher salt and pepper, and stir in a pinch of sugar. Add the thyme bundle (if using) and the Parmigiano-Reggiano, stirring to fully combine. Let the sauce simmer for 15 minutes, stirring occasionally. Pour into a bowl, remove the thyme bundle (if used), and set aside.

– While the sauce is simmering, prepare the chicken. Carefully butterfly the chicken breasts, but not all the way through, leaving one edge intact like a hinge. Place a piece of plastic wrap over the opened chicken pieces, and pound the chicken breasts until they are slightly thinner than ½ inch (1.25cm) thick. Season lightly with kosher salt.