When this dish was first made—in Emilia-Romagna, particularly in the city of Parma—it included veal and grana cheese, such as Grana Padano or Parmigiano-Reggiano. The bread crumbs, tomato, and mozzarella were all added later, and chicken has often been used as a more economical substitute for veal. This has got to be one of the most popular Italian American dishes. You can find it across America, in every Italian American restaurant, and it has now penetrated the fast-food chains, thanks to its popularity and reasonable costs. If done well with the best of products, it is a great dish.

　　

Ingredients

serves 6

　　Six 6-to-8-ounce boneless, skinless chicken breasts

　　1/2 teaspoon kosher salt

　　12 ounces fresh ricotta, drained

　　3/4 cup grated Grana Padano or Parmigiano-Reggiano

　　8 large fresh basil leaves, shredded

　　Freshly ground black pepper

　　All-purpose flour, for dredging

　　2 cups dry bread crumbs

　　2 large eggs

　　Vegetable oil, for frying

　　4 cups marinara sauce (see page 108)

　　8 ounces low-moisture mozzarella, thinly sliced

　　

Step 1

Preheat oven to 425 degrees F. With a paring knife, make a horizontal pocket three inches deep in the chicken breasts. Season chicken with the salt. Stir together the ricotta, 1/4 cup of the grated cheese, and the basil in a bowl, seasoning with black pepper to taste.

　　

Step 2

Put the cheese filling in a pastry bag with a wide tip. (If you don’t have a pastry bag, you can squeeze the filling out of a regular resealable plastic bag with a corner cut off.) Pipe the filling into each pocket of the chicken breasts. Spread the flour and bread crumbs on two separate rimmed plates. Beat the eggs in a wide, shallow bowl. Dredge the chicken in the flour, tapping off the excess, then dip in the beaten egg, letting the excess drip back into the bowl. Coat the chicken on all sides in the bread crumbs.

　　

Step 3

Heat 1/2 inch vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy, about 4 minutes per side. Drain the chicken on paper towels.

　　

Step 4

Spread 1 1/2 cups of the marinara in a baking dish large enough to fit the chicken in one layer. Lay the chicken breasts on the sauce, and top with the remaining marinara. Layer the sliced mozzarella on the chicken, and sprinkle with the remaining 1/2 cup of grated cheese. Bake until the chicken is cooked through and the topping is browned and bubbly, about 20 to 25 minutes.

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.