CHICKEN PARMESAN AS MADE BY CHRIS NASATRINI RECIPE BY TASTY

Steps:

• 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.
• Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
• Season flour with salt, pepper, and the lemon zest. Stir to combine.
• Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
• To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
• 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.
• 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.
• Preheat the oven to 350°F (180°C).
• 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.
• Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
• 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.
• 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.
• Sprinkle the mozzarella and more oregano over the chicken pieces.
• 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.
• Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
• Enjoy!