Chicken Parmesan

• 2 pieces chicken breast, butterflied and pounded to even thickness
• salt, to taste
• pepper, to taste
• 100 g pancetta, cut into small cubes
• 1 onion, finely diced
• 2 cloves garlic, finely minced
• 2 tbsp tomato paste
• chili flakes
• herbs of Provence
• 1 can canned tomatoes
• 200 ml vegetable broth
• 200 g cherry tomatoes, passed through food mill
• 1 cup flour, for breading
• 2 egg, beaten
• 1 cup panko breadcrumbs, for breading
• 50 g Parmesan cheese, grated
• 100 g Mozzarella cheese, shredded
• fresh herbs
• 1 l neutral oil for frying, for deep frying

Preparation

1. Step 1 · 20°C / 68°F

   0:21
   Remove the tenderloin from the chicken breasts. Butterfly each breast by cutting horizontally into the thick side, opening it like a butterfly. Place between plastic wrap and pound to an even thickness. Season generously with salt and pepper on both sides. Let the chicken come to room temperature before cooking.
   Doneness — golden brown and crispy
2. Step 2 · 15 minutes

   2:39
   Cut the pancetta into small cubes and render in a pot over low heat until crispy. Remove the pancetta and set aside. In the same pot with the rendered fat, sauté the onion and garlic over medium heat. Add tomato paste and toast briefly. Season with chili flakes, salt, pepper, and herbs of Provence. Deglaze with canned tomatoes and vegetable broth. Simmer gently for about 15 minutes until reduced to the desired consistency. Optionally pass through a food mill for a smoother sauce, then return the crispy pancetta pieces to the sauce.
3. Step 3

   3:51
   Cut the butterflied chicken pieces in half if needed to fit the pan better. Bread the chicken by first coating in flour, then dipping in beaten egg, and finally coating with panko breadcrumbs, pressing firmly to adhere.
4. Step 4 · 165°C / 329°F · 3-4 minutes per side

   5:37
   Heat neutral oil in a deep frying pan to approximately 160-170°C. Carefully place the breaded chicken pieces into the hot oil, away from your body. Fry until golden brown on all sides, about 3-4 minutes per side depending on thickness. Remove and drain on paper towels.
   Doneness — golden brown
5. Step 5

   6:27
   Place the fried chicken pieces in an oven-safe dish. Spoon the tomato-bacon sauce generously over each piece. Top with a mixture of grated Parmesan and shredded Mozzarella cheese. Place under the broiler (Oberhitze) until the cheese is melted, bubbling, and nicely browned. Garnish with fresh herbs such as basil or parsley before serving.
   Doneness — melted and browned