- 2 boneless, skinless chicken thighs
- 3 eggs, beaten
- ½ cup all-purpose flour seasoned with salt and pepper to taste
- 2 cups panko breadcrumbs
- 2 - 3 cups canola or vegetable oil
- ½ cup parmigiano reggiano, grated, plus more for garnish
- 2-3 slices of mozzarella di bufala or fresh mozzarella
- 1 cup cooked marinara sauce (1 can (28 oz) San Marzano Tomatoes tomato sauce cooked with 2 leaves of basil, ½ teaspoon salt and half stick of butter for about 15 minutes)
- ½ cup arugula
- ⅓ cup basil
- extra virgin olive oil, to taste
- kosher salt and black pepper, to taste
- ⅓ cup Parmesan Crisps (recipe below)
- 2 cups parmesan cheese, grated
- Preheat the oven to 500F.
- Add canola or vegetable oil to a large cast iron pan (fill about ¼ inch high) and heat to 325F.
- Lightly pound the chicken thighs with a meat hammer to about ¼-inch thick.
- Coat the chicken thighs in the seasoned flour, then the egg and then the breadcrumbs. Make sure they are evenly coated.
- Shake off any excess breadcrumbs
- Fry the chicken in the cast iron pan for 3-4 minutes per side, or until golden brown.
- Drain on paper towels and season with salt and pepper to taste.
- Top each chicken thigh with the parmigiano and the mozzarella. Place the chicken on a small sheet tray and place in the oven for a couple of minutes until the cheeses have melted.
- Meanwhile, mix the arugula and the basil in a large bowl forming a salad. Season with a drizzle of olive oil, salt and pepper to taste.
- Add 1/2 cup of the tomato sauce to a plate. Place the chicken on top of the sauce and top with a parmesan crisp and the salad. Finish with a drizzle of olive oil, some black pepper, to taste, and more grated parmigiano.
- Preheat the oven to 375°F.
- Line a baking sheet with a silicone liner or parchment paper.
- Spread the cheese evenly on the baking sheet and bake in the center of the oven for about 7 minutes or until golden brown.
- Allow to cool and crack into pieces or store in an airtight container until ready to use.