Based on BA's Best
- 1/2 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 8 garlic cloves, crushed
- 2 tablespoons double-concentrated tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 28 ounce cans tomato purée
- 1.25 teaspoon kosher salt
- 1.5 teaspoon sugar
- 4 skinless, boneless chicken breasts (about 3 lb. total)
- 5 garlic cloves, finely grated
- 1/3 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 4 large eggs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups panko
- 2 cups AP flour
- 12 ounces low-moisture mozzarella
- 8 ounces pre-grated Parmesan
- Vegetable oil (for frying; 3–4 cups)
- 2 tablespooons finely chopped parsley