Recipe: Chicken Parmesan Heroes

CHICKEN PARMESAN HEROES

This may look intensive, but it can be made up to 3 days ahead and just reheated for your party!

TOMATO SAUCE:*
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
2 (28-oz) cans whole tomatoes in puree, pureed in a blender until smooth
2 teaspoons salt
3/4 teaspoon black pepper
CHICKEN:
6 skinless boneless chicken breast halves (2 lb total)
2 cups all-purpose flour
3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
1 cup (3 oz) finely grated Parmigiano-Reggiano
5 large eggs, lightly beaten
2 cups vegetable oil
SANDWICHES:
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb fresh mozzarella, thinly sliced

MAKE TOMATO SAUCE:
Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 5 minutes.

Add garlic and saute, stirring, 1 minute.

Add tomato puree, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.

COOK CHICKEN:
Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic wrap using a flat meat pounder or a rolling pin. Season with salt and pepper.

Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

Dredge chicken slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer chicken to sheets of wax paper, arranging slices in 1 layer.

Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking. Fry chicken 3 pieces at a time, turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain.

ASSEMBLE AND BAKE SANDWICHES:
Preheat oven to 400 degrees F.

Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes.

When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily).

Put tops on bottoms to make sandwiches, then slice into serving pieces.

*Cooks' note: Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using.