Chicken Parmesan

1/2 Cup extra virgin olive oil

1/2 Medium white onion

6 Garlic cloves

1 Carrot

1 Zucchini

1/2 Red pepper

2 Tbsp double-concentrated tomato paste

1 Tsp crushed red pepper flakes

1 28oz cans tomato purée

1 Tsp Kosher salt

2 Tsp Sugar

3/4 Tbsp Italian seasoning

4 Boneless skinless chicken breasts

5 Garlic cloves

Juice from 1 lemon

1/4 Cup extra virgin olive oil

1 Tsp Kosher salt

4 Large or extra large eggs

1 Tbsp onion powder

1 Tbsp garlic powder

2 Tbsp water

4 Cups panko breadcrumbs

2 Cups all-purpose flour

12oz low-moisture grated mozzarella (medium or large shred size)

8oz Aged parmesan cheese block

4 Cups vegetable oil (Or olive oil for healthier... peanut oil for more rich flavor...)

2 Tbsp chopped parsley

10 cups Penne cooked according to package (8 oz uncooked)

Chop onion, garlic, zucchini, and carrot and place in a food processor until it becomes a paste

Dice red pepper

Heat olive oil on medium in extra-large skillet (or large pot if you don't have a big enough skillet)

Add vegetable paste to skillet and cook for 5 minutes, stirring often

Add tomato paste, red pepper, and red pepper flakes for approximately 1 minute, or until it darkens and starts to boil

Add purée, salt, and sugar and cook until it begins to simmer.

Cover with a lid, leaving just enough open to vent steam (I add a spoon between the lid and skillet)

Reduce heat to the lowest setting and cook for 45 minutes, stirring occasionally. Don't worry about the bubbling or spattering, that's what the lid is for.

Butterfly each of the chicken breasts (From the short side of the chicken, make an incision half the height of the chicken and nearly to the long side.)

Place each chicken, opened up, between two pieces of wax paper.

Use a rolling pin to flatten out each breast until it is about half it's original height

Grate garlic using the smallest grater setting

Combine garlic, lemon juice, olive oil, and salt into a large baking dish. Place each breast in baking dish, flipping each one to coat both sides

Place in refrigerator for 30 minutes or up to 90 minutes

Make a 3-stage dredging station using pie plates or cake pans

Add flour to first station

Whisk egg, garlic powder, onion powder, and water and add to second station

Add 1/2 of the panko to the third station

Hold chicken over marinade dish until excess has dripped off

Dredge each side of the chicken through the flour station, allowing excess to fall off before heading to next station

Dip chicken into second station, and remove excess egg

Dredge each side of chicken through panko station, pressing the breadcrumbs firmly into each side as you go, and ensuring that there are no bare spots

Shake of excess and place on parchment paper lined baking sheet

Add more panko crumbs to third station as it gets used up

Place in refrigerator for 30 minutes or up to 8 hours

Place a wire rack over a parchment paper lined large baking pan

In large heavy-duty skillet, add oil until it is approximately 1" deep.

Heat to 400° on medium

Place chicken in skillet and cook 2 minutes on each side, or until golden brown

Remove chicken from pan and place on wire rack to allow excess oil to drain

Cook penne according to package instructions

Grate Mozzarella using medium holes if not pre-grated

Grate Parmesan using small holes

Combine cheeses in a medium-sized mixing bowl

Heat broiler

Using 2 large glass baking dishes, place 2 breasts in each side-by-side

Generously spoon sauce over each breast, being careful to keep some of the edges of the chicken exposed

Add more sauce around each of the breasts, again not letting the edges become covered

Cover each breast with the cheese mixture

Broil until cheese has brown crispy spots (approximately 4 minutes, rotating pan halfway through to maintain evenness)

Remove from broiler

Serve on plate with side of penne

Spoon sauce over penne as desired

Sprinkle cheese mixture over penne

Garnish chicken and penne with parsley sprinkles