Chicken Parmesan

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, dairy

DIETARY NOTES: Vegetarian, egg-free; not gluten-free, not dairy-free

INGREDIENTS:

1¼ cups all-purpose flour 

¾ cup cornstarch

2 teaspoons Kosher salt 

1 teaspoon pepper 

1 teaspoon granulated garlic  

1 teaspoon baking powder 

3 tablespoons freshly grated Parmesan cheese

2 - 3 tablespoons water

4 each thawed Tender™ Chicken Breasts

½ cup Just Egg egg substitute

1-2 quarts vegetable oil for frying 

Marinara sauce

Mozzarella cheese

Fresh Basil

Hoagie rolls or pasta

INSTRUCTIONS

1. For the dredge: Whisk flour, cornstarch, salt, pepper, granulated garlic, and baking powder together in medium bowl. Stir in Parmesan. Add water to flour mixture; using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form. 

2. For the fried Tender™ Chicken: Pat chicken dry with paper towels. Place Just Egg in small bowl and coat chicken on all sides. Dredge chicken in flour mixture, pressing to adhere shaggy pieces. Remove chicken to parchment lined baking sheet. 

3. Meanwhile, Heat 2 quarts oil in Dutch oven over medium-high heat to 375°F. Carefully add chicken and fry until chicken is golden brown and registers 165°F, about 5 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 350-375°F.)  Transfer chicken to wire rack set in rimmed baking sheet; let cool.

4. Add marinara to broiler-proof dish or sizzle platter, top with chicken and mozzarella, and broil until cheese is melted and sauce is heated through, about 3 minutes. Sprinkle with fresh basil, and serve in sandwiches or with pasta.