The Perfect Chicken Parmesan (2 Ways)

Traditional Chicken Parm Breading:

1. On a cutting board, hold the chicken breast with one hand, and slice through the thickest part without going all of the way through. Open the breast like a book so it can lay flat. Place on one sheet of parchment paper and place either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until ¼ inch flat. Lightly salt on both sides.
2. Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with bread crumbs.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting excess come off, then coat it in the breadcrumbs, pressing firmly onto the chicken.
4. Heat a medium sized cast iron pot over medium high heat. Add oil then cook until 165°F or golden brown on each side. 3-4 minutes per side.

Traditional Chicken Parm Sauce:

1. Heat extra virgin olive oil in a medium sized pot, over medium heat,
2. Dice pancetta into ⅛ cubes and cook 3-4 minutes or until it begins to brown. Add garlic, thyme and red pepper flakes while stirring. Once everything becomes fragrant, add the can of tomatoes, sugar, salt and pepper.
3. Increase the heat to medium high and bring to a boil, then reduce the heat to low and simmer for 8-10 minutes.
4. Season with salt to taste and remove the thyme.

Untraditional Korean Chicken Parm Breading:

1. On a cutting board hold the chicken breast with one hand, and slice the thickest part without going all of the way through. Open the breast like a book so it can lay flat. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Lightly salt on both sides.
2. Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs
3. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting excess come off. Then, coat it in the panko, pressing the crumbs onto the chicken so they stick well.
4. Heat a medium sized cast iron pot over medium high heat. Add oil then cook the chicken until the internal temperature reaches 165°F and is golden brown, about 3-4 minutes. 

Gochujang Chicken Sauce (Yangnyeom):

1. In a small saucepan, combine palm sugar, mirin, soy, brown rice vinegar, ketchup, and gochujang. Place the saucepan on the stove over medium high heat.
2. Stir the sauce using a whisk to incorporate, and bring the sauce to a boil.
3. Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally.
4. Turn off the heat and stir the garlic in using a whisk, let it steep for three minutes.
5. Before the sauce is completely cooled, strain through a mesh strainer into a bowl large enough to toss the chicken in.
6. Add honey and stir until well combined.

Gochujang Tomato Sauce:

1. In a small sauce pot, add canola oil, garlic and shallots over medium heat. Once the shallots begin to soften, add the crushed tomatoes, sugar, water and gochujang,
2. Cook until the sauce reduces and will stick to the back of a spoon.