- 2 tablespoons olive oil, plus 1 tablespoon for the baking dish
- 1-ounce chopped pancetta
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup red wine
- 1 (28-ounce) can diced tomatoes
- Pinch dried basil
- 4 boneless skinless chicken breast halves
- 1 teaspoon salt
- 5 cups dried Italian bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- All-purpose flour, for dredging
- 6 large eggs, beaten
- 2 tablespoons whole milk
- Vegetable oil, for frying
- 1 pound fresh mozzarella, thinly sliced
- 1/2 cup grated Parmesan
Tomato Sauce: In a large skillet heat the olive oil, add the pancetta and render the fat. Stir in onion, garlic and dried oregano and saute until the onions are wilted. Add the wine and cook until reduced. Add the tomatoes, basil; partially cover pan and cook over medium heat until the sauce gets thick.
Mix the salt, bread crumbs, oregano, thyme, and season with pepper in a flat dish.
Put the flour in a large plate or bowl. In another bowl, whisk the eggs and milk together. Dredge a chicken breast in the flour (patting off excess flour). Dip it into the egg mixture, and dredge in the bread crumbs. Shake off any excess breading. Repeat with the remaining chicken.
Preheat the oven to 400 degrees F.
In a large skillet, add 1/2-inch vegetable oil. Heat the oil to 400 degrees F on a deep-frying thermometer.
Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Transfer to a paper towel-lined baking sheet and season with salt, to taste.
Grease a 2 quart baking dish and ladle in 1/2 of the tomato sauce. Spread it out to cover the bottom of the dish. Arrange the fried breasts over the sauce in 1 layer, top with the remaining sauce, the mozzarella, and finally the Parmesan.
Bake until the sauce and cheese are bubbling.
Click here to view Food Network Kitchen's healthier version of this recipe.