This week, Chef Joshua Smith, of Culinary Innovation at Alltown Fresh, shows Tina Redwine how to make hearty dishes.

4 eggs

2 cups Panko or breadcrumb

1/2 cup grated Parmesan

1 Cup AP Flour

Grapeseed Oil, for fry

1 cup Tomato Sauce

Fresh Mozzarella

4 pieces Chicken Breast

Parsley, Garnish

Crack Eggs into 1 of the bowls for breading and whisk until smooth.

Mix grated Parm and Panko into the 2nd bowl and add flour to the 3rd.

Place Cast Iron on Burner/Induction over medium heat and add Grapeseed to fill ¼ in.

Hold Oil at 350F using thermometer. BE CAREFUL WITH HOT OIL!

Place Chicken on cutting board and pound out with tenderizer until ¼” thick.

Set up a dredging station: Dip Chicken into Eggs, then flour, then back to egg, then into the panko/cheese mix. Make sure to press chicken hard into breading so it sticks.

Lay Chicken on ½ sheet tray with parchment and wait for oil to become hot.

Preheat Oven to 350F.

Once Oil is hot, carefully lay 2-3 pieces at a time and allow to fry. Once golden, flip carefully and fry the other side until equally golden.

Transfer fried chicken to ½ rack over sheet tray and season with sea salt.

Ladle Tomato Sauce over Fried Chicken and place two slices of fresh mozz on top.

Transfer to Oven and allow cheese to melt. Remove from Oven, Garnish with Parlsey and Enjoy

Chef Joshua Smith

Culinary Innovation