8 boneless, skinless chicken breasts
2 cups grated Parmesan
1 dozen eggs
1 cup milk
3 tablespoons garlic, minced
2 cups flour
3 tablespoons crushed red peppers
2 tablespoons ground coriander
4 cups good quality tomato sauce
4 cups whole milk Mozzarella, shredded
8 cups extra-virgin olive oil
4 cups seasoned bread crumbs
In a medium-sized mixing bowl, whisk together eggs and milk; set aside. In a separate bowl, mix flour, Parmesan, garlic, chili flakes and coriander together (blend in garlic a little at a time to prevent clumping); set aside. Spread bread crumbs out onto a large plate; set aside.
Place one chicken breast in between two pieces of plastic wrap. With the smooth side of a tenderizer, pound the breast evenly until it doubles in size, then place in flour; repeat process with remaining breasts. Remove each breast from the flour and dip in egg mixture, then dredge in bread crumbs, transferring each to a large sheet pan when finished.
Warm tomato sauce over a low flame, stirring occassionally. Preheat oven to 350ºF.
Heat olive oil in a large sauté pan over a medium-high flame. Test oil for readiness by sprinkling in a few bread crumbs; the oil is ready if the bread crumbs immediately begin to bubble and float to the top. Carefully add one breaded chicken breast at a time to the pan; do not overcrowd. Gently fry each side for 3-4 minutes, then transfer chicken to an oven-safe serving dish, repeating the process until all breasts have been cooked.
Pour sauce evenly over chicken, topping each with Mozzarella. Place serving dish in oven and bake until cheese has melted and begins to brown, about 8-10 minutes. Remove from oven; serve while hot.