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1
Lightly pound the chicken breasts to 1/2-inch thickness.
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2
Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
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3
Add the chicken breasts and soak at room temperature for 30 minutes.
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4
Place the flour in a medium bowl.
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5
Remove the chicken from the brine.
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6
Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
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7
Shake off the excess flour and transfer to a large plate.
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8
Mix the eggs and milk in medium bowl and whisk thoroughly.
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9
In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
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10
Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
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11
Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
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12
Preheat the broiler.
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13
Let the breaded chicken sit for 5 minutes before frying.
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14
In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
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15
Cook the chicken in batches until golden brown on both sides.
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16
Remove from the pan when cooked and place on a sheet tray.
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17
Repeat with remaining chicken.
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18
When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
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19
Place under the broiler until the cheese melts and is golden brown.
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20
Serve chicken over pasta and ladle tomato sauce on top.
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21
Garnish with additional Parmesan and parsley.
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22
Tomato Sauce:.
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23
Heat the olive oil over medium heat in a saucepan.
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24
Add the onions and cook until translucent.
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25
Add the garlic and cook until almost brown, then add tomatoes.
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26
Saute for 30 minutes over low to medium heat.
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27
Add the basil and oregano and continue to cook for 30 minutes longer.
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28
Puree in a food mill or let cool and puree in a food processor.
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29
Season with salt and pepper, to taste.
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30
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