Chicken Parm & Crispy Pancetta

Instructions

1. Prepare the ingredients & make the dressing

   Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Tear the mozzarella into bite-sized pieces. Grate the fontina on the large side of a box grater. Halve the baguette lengthwise. In a bowl, whisk together the honey, half the vinegar (you will have extra), and 3 tablespoons of olive oil.

2. Make the sauce

   In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the tomato sauce and butter; season with salt and pepper. Bring to a simmer and cook, stirring occasionally, 8 to 6 minutes, or until slightly reduced. Add the cream (shaking the packet before opening). Cook, stirring constantly, 30 seconds to 1 minute, or until combined and slightly thickened. Turn off heat. Taste, then season with salt and pepper if desired.

3. Cook the pancetta

   Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

4. Pound & bread the chicken

   Place the breadcrumbs and flour on two separate flat plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a flat meat mallet), pound to ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

5. Cook the chicken

   In the pan of reserved fond, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (3 minutes per side if the chicken is small), or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

6. Finish the chicken & toast the baguette

   Line a sheet pan; put each drizzle with olive oil. Evenly top with the parmesan. Transfer ¼ of the sauce to the bottom of a baking dish. Add the cooked chicken; then evenly top with the remaining sauce, mozzarella pieces, and grated fontina. Bake the chicken and baguette in the oven 5 to 7 minutes, or until the cheese is melted and the bread is toasted. Transfer the toasted baguette to a cutting board. If desired, turn your oven to the broil function; broil the baked chicken 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven. Let stand at least 2 minutes before serving.

7. Make the salad & serve your dish

   Meanwhile, in a bowl, combine the arugula, almonds, halved tomatoes, and dressing; toss to combine. Carefully halve the toasted baguette on an angle. Serve the finished chicken with the salad and halved baguette. Top the chicken with the cooked pancetta. Enjoy!