Chicken Parmesan

Chicken thighs, boneless, skinless, pounded to ¼-inch thickness	1 pound
Flour, all-purpose	½ cup
Eggs, lightly beaten	3 large
Panko	2 cups
Salt, kosher
Pepper, freshly ground
Oil, olive	For frying
Garlic, slivered	8 cloves
Oil, olive	1 tablespoon +
Tomatoes, whole San Marzano	28 ounces
Water	1 cup
Red pepper flakes	Pinch
Oregano, dried	¼ teaspoon
Salt	Pinch
Parmesan, finely grated	1 cup
Mozzarella, torn into bite-sized pieced	½ pound

1. Preheat the oven to 400°F. 
2. Place the flour, eggs, and panko in three shallow dishes. 
3. Season the chicken generously with salt and pepper. 
4. Dredge a thigh in flour and shake off any excess, follow with a dip in the eggs and shaking off any excess, and then coat with panko, pressing gently to ensure it adheres; repeat until all the meat is coated. 
5. Fill a large skillet with ½-inch oil and heat over medium-high heat. 
6. Fry the chicken in batches, turning halfway through, until golden brown, about 4 minutes per side; transfer to a paper towel-lined plate. 
7. In a large saucepan over medium heat, heat the oil. 
8. Add the garlic, and cook until fragrant, about 1 minute. 
9. Add the tomatoes, rinse the can with the water and add as well. 
10. Add the red pepper flakes, oregano, and salt. 
11. Let come to a simmer and continue simmer for about 15 to 30 minutes, until thickened; let cool slightly. 
12. Puree with a handheld immersion blender. 
13. Spoon a thin layer of the marinara over the bottom of a 9-by-13-inch baking dish. 
14. Sprinkle one-third of the cheese over the sauce, and place the chicken on top with the mozzarella. 
15. Top with the sauce and the remaining cheese. 
16. Bake until the cheese is golden and the casserole is bubbling, about 30 to 40 minutes. 
17. Let cool for a few minutes before serving.