Slamma Jamma Parmigiana Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound fresh mozzarella cheese, sliced

1/2 teaspoon freshly ground black pepper

1 teaspoon fine sea salt

1/4 teaspoon dried basil

Salt and freshly ground black pepper

1 pound penne rigate, cooked al dente

1/4 cup minced Italian parsley, for garnish

2 eggs

1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated

4 garlic cloves, crushed

1 yellow onion, minced

1/4 teaspoon dried oregano

1/2 cup kosher salt

1 1/2 cups panko bread crumbs

2 tablespoons extra-virgin olive oil

1/2 tablespoon chopped fresh oregano leaves

6 cups peeled and diced Roma tomatoes

Olive oil, for frying (about 2 cups)

1 1/2 cups dried bread crumbs

1 teaspoon dried parsley

1/2 cup sugar

Tomato Sauce, recipe follows

4 (5-ounce) boneless, skinless, trimmed chicken breasts

1 tablespoon thinly sliced fresh basil leaves

1/4 cup milk

1 1/2 cups all-purpose flour

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