1 cup all-purpose flour (125 g), plus 2 tablespoons divided
3 large eggs
1 cup plain breadcrumbs (115 g)
1 lemon, zest
1 cup white wine (240 mL), plus 1 tablespoon, preferably Pinot Grigio, divided
½ cup panko bread crumbs (25 g)
¼ cup grated parmesan cheese (25 g), plus more for serving
3 tablespoons olive oil, plus more for frying
4 cloves garlic, minced
¼ teaspoon red pepper flakes
2 bay leaves
½ cup chicken stock (120 mL)
14 oz crushed tomato (395 g), 1 can, such as San Marzano
2 tablespoons tomato paste
2 tablespoons dried oregano, plus more to taste
¼ cup fresh flat-leaf parsley (10 g), chopped, plus more for garnish
¼ cup fresh basil leaves (10 g), sliced
½ cup shredded mozzarella cheese (50 g)
spaghetti, cooked noodles, for serving
Nutrition Info
Calories 815
Fat 24g
Carbs 87g
Fiber 6g
Sugar 9g
Protein 56g
How to Make It
1. Step
Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
2. Step
Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
3. Step
Season flour with salt, pepper, and the lemon zest. Stir to combine.
4. Step
Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
5. Step
To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
6. Step
Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
7. Step
Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
8. Step
Preheat the oven to 350°F (180°C).
9. Step
Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
10. Step
Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
11. Step
Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
12. Step
Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
13. Step
Sprinkle the mozzarella and more oregano over the chicken pieces.
14. Step
Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
15. Step
Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
