Chicken Parmesan - Untested

https://www.lacucinaitaliana.it/ricetta/parmigiana-di-pollo/

https://www.soscuisine.com/ricetta/pollo-parmigiana

1 clove garlic, cut in half

500g tomato puree

500-600g chicken breast, sliced

3 eggs

250g (100g+150g)grated Parmigiano Reggiano 

200g panko bread (alternatively crumbled and toasted sandwich bread)

1/4 cup flour

400g mozzarella for pizza, diced

1/4 cup peanut oil

basil

extra virgin olive oil

sugar

salt

pepper

1. Cut the breast into very thin escalopes. Flatten the slices between two sheets of plastic wrap using a rolling pin or a meat tenderizer.
2. Sauté 1 clove of garlic, cut in half, in a pan with a drizzle of oil; after 1 minute, remove it, add the tomato puree, and cook for 10-15 minutes with a pinch of salt, pepper, and sugar, allowing the sauce to reduce.
3. Beat the eggs with a pinch of salt. 
4. Mix the panko breadcrumbs with 100g of grated Parmesan cheese. 
5. Dredge the chicken breasts first in the flour, then in the beaten eggs, and finally in the panko and Parmesan mixture.
6. You'll be frying these twice.
7. First fry them in plenty of peanut oil for about 3 minutes. 
8. Then dip them in the eggs and then in the panko breadcrumbs again. Let them rest for 10 minutes, so that the gluten will stick the coating to the meat, then fry again for about 3-4 minutes, until golden brown.
9. Spread 1 Tbsp. of sauce on the bottom of a 30x20 cm baking dish, arrange the chicken slices, add more sauce, diced mozzarella, Parmesan cheese, and 2 fresh basil leaves. Continue in this order, adding another layer of chicken, sauce, and cheeses.
10. Bake at 350°F for 10 minutes, then raise the rack a little and grill at 475-500°C for 4-5 minutes.
11. Allow to sit on the counter for 10 minutes before serving.