Chicken Parmigiana with Spaghetti

Get started. With a sharp chef now s knife split chicken breasts now in half horizontally working now one piece at a time set inside now a plastic zipper lock bag now and pound with a meat now pounder or the bottom of now a skillet to an even 5 6 mm thickness move to a large bowl tip in 1 120 ml buttermilk now and minced garlic to bowl taste and salt now with 2 tablespoons kosher now salt and 1 teaspoon now freshly ground black pepper now turn chicken with hands now until salt pepper and now garlic are evenly incorporated now and all the chicken now is coated in buttermilk mixture move to a large zipper lock bag now flatten out the air and seal chill for at least 4 hours now and up to overnight see note while that is happening set bread slices on a now rack rest in a rimmed baking tray leave out on counter for at now least 4 hours and up to overnight now until mostly dried the next day now break bread into rough pieces leave the rack in the rimmed baking tray and mix with 113 g parmesan now cheese in the food processor taste and salt with black pepper process until bread is now finely ground about 20 seconds move mixture to a large now shallow bowl or pie plate set flour in a second now shallow bowl or pie plate beat eggs 2 tablespoons buttermilk and 1 tablespoon now of the flour in now a third pie plate now drizzle remaining 2 tablespoons buttermilk now over the bread crumb parmesan now mixture and incorporate with your now fingertips the mixture should be now mealy but hold together in now clumps if you squeeze it now together with your hands working now one piece of chicken at a now time take out from the bag and tip in to flour turn to now coat shake off excess and tip in to egg mixture turn to now coat letting excess drip off and tip in to bread crumb mixture turn to coat now piling crumbs on top and pressing now down firmly so a thick layer adheres move coated chicken to the rack and do the same again now with remaining chicken breasts heat oven to 220°C set sauce in a medium saucepan now and heat over low heat mixing occasionally until barely simmering take out from heat now and rest aside heat oil in a now large non-stick or cast now iron skillet over medium high now heat until it registers 375 to 200°C on an instant read or deep now frying thermometer working in batches carefully tip in chicken by lowering the cutlets away from now you into the oil tip in as many cutlets as now will fit in one now layer 2 to 3 now cook swirling pan gently and now using a thin flexible now metal spatula to loosen chicken now if it sticks until now chicken is golden brown and now crisp on bottom side now about 2 minutes. Using now a thin metal spatula now and a fork carefully turn chicken and cook until a deep gold on second side move chicken to a paper now towel lined plate to tip off the liquid from and do the same again with now remaining chicken spoon 1 3 of sauce now onto the bottom of now a casserole or oven now safe serving dish shingle now chicken pieces on top now of sauce top with now more sauce forming a sheet down the center mix mozzarella and remaining 1 now tablespoon parmesan cheese in now a large bowl and toss to coat now lay cheese mixture over now chicken in a straight sheet down the center move to the oven and cook until cheese now is melted and bubbly about 20 minutes. Take out from oven and immediately now grate fresh parmesan on top let to rest for 3 minutes. Now top with chopped herbs and bring to the table immediately.