On my first try everyone fought for seconds and now this is the most-requested birthday dinner in our house. The crispy chicken with the creamy eggplant feels like a celebration every time.
Ingredients
- Garlic: sliced fresh and pungent this builds a rich base for the marinara
- Crushed plum tomatoes: seek out top-quality Italian San Marzano for sweetness and depth
- Extra virgin olive oil: adds peppery flavor and coats all the aromatics
- Crushed hot red pepper flakes: a gentle kick use fresh flakes for the brightest heat
- Salt: taste as you go to bring out every layer of flavor in the sauce and fillings
- Basil leaves: select bright green fresh leaves for fragrance
- Olive or vegetable oil: needed for frying use a neutral oil with a high smoke point
- Chicken breast: choose plump boneless breasts and pound thin for even cooking
- Flour for dredging: helps breading adhere and creates crispness
- Fresh ground black pepper: always grind just before use for fullest flavor
- Eggs: provide structure to bind the breading choose large and fresh
- Italian seasoned breadcrumbs: adds herby crunch check for quality herbs in the mix
- Italian flat-leaf parsley: minced for bright fresh earthiness avoid wilted leaves
- Pecorino Romano: grated for sharp saltiness opt for high-quality aged cheese
- Eggplant: choose shiny firm eggplants slice evenly and salt to draw out any bitterness
- Parmigiano Reggiano: grated offers nutty richness buy in a wedge and grate at home
- Mozzarella: shredded for even melting whole milk mozzarella is best
- Marinara sauce: homemade from above for the richest tangy sweetness store bought if pressed for time
- Hand torn basil leaves: for a final burst of freshness
Instructions
- Salt the eggplant:
- Slice the eggplant lengthwise about quarter inch thick and arrange in a colander over a plate Sprinkle each piece lightly with salt Place a plate on top and a heavy can to press down Let drain at least one hour to draw out bitterness and moisture Wipe with a damp towel and pat dry for frying
- Make the marinara sauce:
- In a large saucepan over medium low heat warm the olive oil and add sliced garlic Cook gently until golden about two to three minutes Stir in red pepper flakes for thirty seconds then pour in crushed tomatoes Bring to a simmer season with salt and add basil Simmer uncovered twenty minutes then cover and set aside to keep warm
- Fry the chicken cutlets:
- Meanwhile heat a half inch of oil in a large heavy pan to three hundred sixty to three hundred seventy degrees Whisk breadcrumbs Pecorino and parsley together Dredge chicken breasts in flour shaking off excess then dip in beaten eggs and coat in breadcrumb mixture Lay prepared cutlets on parchment lined tray ready for frying Fry in hot oil three to four minutes per side until golden then transfer to a wire rack Work in batches for the best crisp Set aside
- Fry the eggplant:
- Use same oil as chicken after skimming out leftover bits Mix eggs Pecorino black pepper and parsley in a bowl Pat eggplant dry dredge in flour shake off extra dip in egg mixture then let excess drip before gently sliding into hot oil Fry each slice three to four minutes per side until golden Transfer to paper towels
- Assemble and bake:
- Set oven to four hundred degrees with rack in top third Spread marinara sauce in baking dish Lay chicken cutlets in a single layer Top with spoonfuls of sauce sprinkle of Parmigiano and torn basil Arrange fried eggplant slices over chicken then repeat with another layer of sauce cheese and basil Finish with mozzarella covering fully Bake seven minutes to heat through then broil briefly for bubbly golden cheese Watch closely Remove as soon as cheese is browned
- Serve:
- Serve immediately while cheese is stretchy and hot with more marinara on the side Extra sauce is great for dipping crusty bread
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