Double-Dipped Chicken Parmesan
- 4 large eggs
- Salt to taste
- Freshly-ground black pepper to taste
- 3 cups good-quality seasoned or plain breadcrumbs more or less
- 2 pounds boneless skinless chicken breasts halved
- 1/4 cup olive oil
- 7 cups store-bought tomato sauce
- 1/2 cup freshly-grated Parmigiano-Reggiano
- 1/3 cup minced fresh flat-leaf parsley (optional)
- Linguine With Olive Oil (see recipe)
- Sauteed Broccoli Rabe (see recipe)
Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
Simmer the tomato sauce until hot. Preheat the oven to 350 degrees.
Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
Serve hot, and sprinkle with parsley, if using.
This recipe yields 4 to 6 servings.