Bobby goes Italian with his recipe for mouthwatering chicken Parmigiana.

Get the recipe: https://www.foodnetwork.com/recipes/bobby-flay/chicken-parmigiana-recipe-1952359

Chicken Parmigiana
Recipe courtesy of Bobby Flay
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 4 servings
Level: Intermediate

Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
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

Tomato Sauce:
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 paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

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