I do like a lot of cheese and sauce so adjust according to your tastes. The breading is thick but I think it’s tasty!

• chicken breasts, skinned and deboned (I like to buy breasts that are already thinly sliced)
• 1-3/4 cup buttermilk for the chicken, plus 4 tbsp. for the breading mix
• 2 large garlic cloves, minced
• 2 tbsp. Kosher salt (I always use Diamond) and 1 tsp. freshly ground pepper (to taste)
• 1/2 loaf Italian bread, crusts removed and sliced into 1/2-inch slices
• 5 oz. Parmigiana-Reggiano, grated plus more for serving
• 1-1/2 cups Wondra flour
• 2 large eggs
• 1/2 cup vegetable oil
• home made marinara sauce or I will use Rao’s Marinara
• fresh Mozzarella cheese, grated with a couple tbsp. Parmigiana-Reggiano

Pound chicken breasts to 1/4-inch thickness and transfer to a large, shallow dish. Combine the buttermilk, garlic, 2 tbsp. kosher salt and 1 tsp. freshly ground black pepper. Turn the chicken until it is thoroughly coated in the buttermilk mixture. Refrigerate for at least 4 hours, I like to marinate the chicken overnight.

Place bread slices on a rack set in a rimmed baking sheet; leave out on counter until dry. Tear bread into rough pieces and combine with 5 oz. Parmigiana-Reggiano in a food processor. Season with black pepper and process until bread is finely ground, about 20 seconds. Transfer to a shallow dish.

Place flour in another shallow dish. Whisk 2 eggs, 2 tbsp. buttermilk and 1 tbsp. flour in a third shallow dish. Drizzle remaining 2 tbsp. buttermilk over the breadcrumb/Parmigiana-Reggiano mixture and combine with your fingers. The mixture should hold together in clumps if you squeeze it together with your hands.

Working with one piece of chicken at a time add to flour. Turn to coat, shake off excess and add to egg mixture. Again, turn to coat and add to breadcrumb mixture. Turn to coat pressing down on crumbs to form a thick layer. Transfer the chicken to a wire rack and repeat with the remaining chicken breasts. Let rest for about 30 minutes before frying…

Preheat oven to 425 degrees F. Heat sauce until simmering and set aside.

Heat oil in a large non-stick skillet until 375 to 400 degrees. Working in batches, carefully add chicken to the oil.

Cook for about 2 minutes per side, until the chicken is golden brown. Transfer to a paper-towel lined plate to drain and repeat until all of the chicken is cooked.

Spoon a thin layer of sauce onto the bottom of a large shallow dish (optional). Layer the chicken on top of the sauce and top with more sauce. Combine Mozzarella, couple tbsp. of Parmigiana-Reggiano and toss to coat, sprinkle over chicken.

Transfer to the oven and cook until cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and grate more Parmigiana-Reggiano on top.

Serve over angel hair pasta along with a fresh vegetable such as broccoli or green beans, maybe a small salad, cheesy garlic bread and always a good bottle of wine! Also, have extra sauce and Parmigiana-Reggiano to serve.

Recipe by cookingwithauntjuju.com