I'd found this recipe on the NYT and it sounded so good that I had to give it a try. There are adaptions I've made to the original recipe...yet it is pretty close to the original.
2 pounds boneless skinless chicken thighs
1/2 cup all-purpose flour
3 large eggs, beaten
3 cups Panko bread crumbs (or as needed)
Kosher salt as needed (I used Lakeland brand "Good With Everything Sea Salt")
black pepper as needed (the Good With Everything Sea Salt is seasoned, so I did not season with pepper)
Olive oil for frying (I used extra light mild)
5 cups Simple Tomato Sauce (my recipe is also posted on this blog...last night)
1 cup finely greated Parmesan cheese
1/2 pound fresh mozzarella, torn into bite sized pieces (I used shredded mozzarella)
Heat over to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices. (For me the kitchen mallet worked best).
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then egg mixture, then coat with panko. Repeat until all the meat is coated.
Fill a large skillet with 1/2-inch oil. Place over medium-high heat (with my stove Medium is plenty hot). When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel lined plate.
Pour a thin layer of sauce over the bottom of a 9" by 13" baking pan (I used instead the large cast iron skillet in which I had browned the chicken). Sprinkled 1/3 of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half of the mozzarella. Top with more sauce, sprinkled with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan and mozzarella.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Serves 6
Enjoy.
2 pounds boneless skinless chicken thighs
1/2 cup all-purpose flour
3 large eggs, beaten
3 cups Panko bread crumbs (or as needed)
Kosher salt as needed (I used Lakeland brand "Good With Everything Sea Salt")
black pepper as needed (the Good With Everything Sea Salt is seasoned, so I did not season with pepper)
Olive oil for frying (I used extra light mild)
5 cups Simple Tomato Sauce (my recipe is also posted on this blog...last night)
1 cup finely greated Parmesan cheese
1/2 pound fresh mozzarella, torn into bite sized pieces (I used shredded mozzarella)
Heat over to 400 degrees. Place chicken thighs between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices. (For me the kitchen mallet worked best).
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then egg mixture, then coat with panko. Repeat until all the meat is coated.
Fill a large skillet with 1/2-inch oil. Place over medium-high heat (with my stove Medium is plenty hot). When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel lined plate.
Pour a thin layer of sauce over the bottom of a 9" by 13" baking pan (I used instead the large cast iron skillet in which I had browned the chicken). Sprinkled 1/3 of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half of the mozzarella. Top with more sauce, sprinkled with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan and mozzarella.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Serves 6
Enjoy.
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