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1
Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
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2
In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.
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3
Place the flour in a large plate or bowl.
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4
In another medium bowl, whisk the egg and milk together.
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5
Dredge a chicken breast in the flour and shake off excess.
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6
Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture.
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7
Shake off any excess breading and transfer to a baking sheet.
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8
Repeat with the remaining chicken.
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9
Preheat the oven to 400 degrees F.
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10
In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch.
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11
Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer.
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12
(The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
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13
Fry 1 breast at a time until golden brown on each side, about 6 minutes total.
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14
Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.
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15
Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil.
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16
Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce.
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17
Cover with the remaining sauce.
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18
Scatter the Parmesan and the mozzarella on top.
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19
Bake until sauce is bubbling and the cheese is brown, about 30 minutes.
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20
Serve immediately.
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21
3 tablespoons extra-virgin olive oil
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22
1 small onion, diced
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23
4 cloves garlic, chopped
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24
2 teaspoons dried oregano seasonings
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25
7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped
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26
1 tablespoon kosher salt
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27
Freshly ground black pepper
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28
Heat the oil in a medium saucepan over medium-high heat.
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29
Saute the onion, garlic, and Italian seasoning.
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30
Stir until lightly browned, about 5 minutes.
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31
Add the tomatoes and bring to a boil.
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32
Lower the heat to a simmer, cover, and cook for 10 minutes.
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33
Stir in the salt and season with pepper, to taste.
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34
Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
