Spicy Chicken Parmesan

Chicken Ingredients 

• 6 skinless chicken breasts (butterflied) 
• 6 garlic cloves (finely grated or minced)
• Juice of 2 Lemons 
• ¼ cup olive oil
• 1 tsp Kosher salt 
• 4 large eggs
• 1 Tb garlic powder
• 1 Tb onion powder
• 1 Tb dried oregano
• 2 Tsp Red Pepper Flakes 
• 1 cup breadcrumbs  (Italian Seasoned)
• 2 cups all-purpose flour
• 2 cups low-moisture mozzarella (use more if needed)
• 1 cup grated parmasean 
• Canola Oil or Vegetable oil (for frying; 3–4 cups)
• 2 Tb finely chopped parsley (fresh basil works too).

Tomato Sauce Instructions

1. Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often. Add dried oregano,  dried basil and dried parsley. Stir until softened but not browned, about 4-5 minutes.
2. Add tomato paste and red pepper flakes and cook, stirring, until paste starts to lightly brown (about 2 minutes) .
3. Add tomato purée, salt, pepper and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat bringing sauce to a simmer and cook, stirring occasionally, until slightly thickened (1 hour) * Sauce can be made in advanced and refrigerated up to 2-3 days. 

Chicken Instructions 

1. Place each chicken breast on a cutting board. Place one hand over the top of the thickest part of chicken breast. Using the other hand, take a sharp knife and slice down the center of the breast parallel to the cutting board stopping just short of cutting the breast into two pieces (if you cut entirely through the breast you’ve cut too far!) Leave once side of the breast intact creating a book with the two sides of the breast.
2. Open breast up and place in a large Ziplock freezer bag. Using a meat mallet, rolling pin, or heavy metal spoon, pound each chicken breast to tenderize meat (you can pound multiple breasts at a time as long as they don’t overlap).
3. Combine garlic, lemon juice, and olive oil in a large bowl or baking dish. Season chicken cutlets all over with 3 tsp salt and 1 1/2 tsp fresh black pepper. Add to marinade and turn to coat with tongs. Let sit at least 20 minutes and up to 1 hour. (The lemon juice will turn the chicken breasts white or  opaque - that’s good!)
4. Make a dredging station - Whisk eggs, garlic powder, onion powder, oregano, red pepper flakes and 2 Tb of water in a large shallow bowl or cake pan. 
5. Place breadcrumbs and grated parmasean cheese in a second large shallow bowl. 
6. In a third bowl or pan, add flour and season with salt and pepper.  
7. Working with 1 cutlet at a time, pick up cutlet with a fork, tongs or hands and let any excess marinade drip back into baking dish.
8. Dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in breadcrumbs, ensuring all sides and edges are covered generously. Shake off excess so that the non- sticking breadcrumbs fall off.
9. Place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours. The longer the better!
10. Pour canola oil into a large heavy skillet so that oil come 1" up the sides. Heat over medium until an instant-read thermometer reaches 380°. Working in batches to avoid crowding the pan and returning oil to 380° after each batch, very carefully lower cutlets into skillet (oil may splatter) with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack or on plated paper towels
11. Turn oven on to Broil. Arrange cutlets side by side large baking dishes making sure the cutlets don’t overlap (leave some space in between chicken cutlets). Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets.
12. Cover cutlets with cheese grated mozzarella followed by grated parmesan cheese.
13. Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes.
14. Remove chicken from broiler. Let cool slightly and sprinkle with fresh parsley or fresh basil