-
1
Tomato Sauce: In a large skillet heat the olive oil, add the pancetta and render the fat.
-
2
Stir in onion, garlic and dried oregano and saute until the onions are wilted.
-
3
Add the wine and cook until reduced.
-
4
Add the tomatoes, basil; partially cover pan and cook over medium heat until the sauce gets thick.
-
5
Chicken: Pound the chicken breasts, between 2 pieces of plastic wrap, to about 1/3-inch thick.
-
6
Mix the salt, bread crumbs, oregano, thyme, and season with pepper in a flat dish.
-
7
Put the flour in a large plate or bowl.
-
8
In another bowl, whisk the eggs and milk together.
-
9
Dredge a chicken breast in the flour (patting off excess flour).
-
10
Dip it into the egg mixture, and dredge in the bread crumbs.
-
11
Shake off any excess breading.
-
12
Repeat with the remaining chicken.
-
13
Preheat the oven to 400 degrees F.
-
14
In a large skillet, add 1/2-inch vegetable oil.
-
15
Heat the oil to 400 degrees F on a deep-frying thermometer.
-
16
Fry 1 breast at a time until golden brown on each side, about 6 minutes total.
-
17
Transfer to a paper towel-lined baking sheet and season with salt, to taste.
-
18
Grease a 2 quart baking dish and ladle in 1/2 of the tomato sauce.
-
19
Spread it out to cover the bottom of the dish.
-
20
Arrange the fried breasts over the sauce in 1 layer, top with the remaining sauce, the mozzarella, and finally the Parmesan.
-
21
Bake until the sauce and cheese are bubbling.
-
22
Click here to view Food Network Kitchen's healthier version of this recipe.
