Chicken Parmigiano - cooking recipe

Ingredients

1 cup dry white wine
1 1/4 cups whole milk
1 teaspoon sea salt
4 whole boneless skinless chicken breasts
1/2 teaspoon fresh ground black pepper
4 large eggs
1/2 cup all-purpose flour
1 tablespoon fresh oregano, chopped
2 cups dried breadcrumbs
1/3 cup parmigiano-reggiano cheese, grated
1/4 cup extra virgin olive oil (imported)
1/4 cup unsalted butter
2 garlic cloves, minced
4 cups Italian-style tomato sauce, Homemade Italian Red Gravy
8 ounces buffalo mozzarella, grated

Preparation

Slice chicken breast in half.
Pound chicken until very thin.
Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
Preheat oven at 350 degrees.
Season chicken with remaining salt and pepper.
Beat the eggs and remaining milk together.
Season the flour with the oregano.
Dredge chicken in the flour, then the eggs, then the breadscrumbs.
Roll coated chicken in Parmigiano-Reggiano cheese.
Heat olive oil and butter until butter melts.
Add garlic and cook for one minute.
Cook two chicken cutlets at a time until golden brown on both side.
Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
Sprinkle 1 oz of grated mozzarella over each cutlet.
Place in the oven and bake for 20-30 minutes.
Serve immediately.