Garlicky Chicken Parmesan

• 8 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup flour
• 3 large eggs
• 3/4 cup milk
• 7 cloves garlic, minced
• 2 cups panko breadcrumbs
• 2 teaspoons garlic salt
• Vegetable oil, for frying
• 3/4 cup Nancy's Marinara Sauce, recipe follows
• 1/4 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 1/4 cup extra-virgin olive oil
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 carrot, peeled and finely chopped
• 1 stalk celery, chopped
• Sea salt and freshly ground black pepper
• One 32-ounce can crushed tomatoes
• 1 teaspoon dried oregano

1. Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
2. Sprinkle the chicken on both sides with salt and pepper.
3. Combine the flour and some salt and pepper in a medium baking dish.
4. In a second baking dish, combine the eggs, milk and minced garlic.
5. In a third dish, combine the panko and garlic salt.
6. Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side.
7. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
8. Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
9. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan.
10. Fry until light golden on both sides, about 4 minutes.
11. Return the chicken to the wire rack.
12. Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella.
13. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes.
14. Serve warm.
15. Heat the olive oil in a large heavy-bottomed pot over a medium-high flame.
16. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
17. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes.
18. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour.
19. Season to taste with more salt and pepper.
20. Yield: 8 servings

chicken breasts, kosher salt, flour, eggs, milk, garlic, breadcrumbs, garlic salt, vegetable oil, parmesan, mozzarella, extravirgin olive oil, onion, clove garlic, carrot, celery, salt, tomatoes, oregano

Taken from www.foodnetwork.com/recipes/nancy-fuller/garlicky-chicken-parmesan.html (may not work)