Chicken Parmesan

MAIN · dinner

Crisp breaded chicken cutlets topped with a tight layer of tomato sauce, melted mozzarella, parmesan, and basil. Crunch, acid, salt, cheese. Nothing bloated, nothing limp, nothing stupid.

Ingredients

• Chicken
• 2 large chicken breasts
• Kosher salt
• Black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup plain breadcrumbs
• 3/4 cup finely grated parmesan
• 1 tsp garlic powder
• 1 tsp dried oregano
• Neutral oil or olive oil, for frying
• Sauce
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced or finely chopped
• 1/4 tsp red pepper flakes
• 1 can (28 oz) whole peeled tomatoes, crushed by hand
• 1 tsp kosher salt
• Black pepper
• Small pinch sugar, only if needed
• 6 to 8 basil leaves, torn
• For Finishing
• 6 oz whole milk low-moisture mozzarella, shredded
• More grated parmesan
• Fresh basil
• Olive oil, optional

Instructions

1. rep the chicken Slice each chicken breast horizontally into 2 thinner cutlets. Pound them to an even thickness, about 1/4 inch. Season both sides with salt and pepper. If the cutlets are thick and uneven, you already lost half the fight.
2. Make the sauce Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes. Cook about 30 seconds. Add the tomatoes, salt, and black pepper. Simmer 15 to 20 minutes, stirring now and then, until slightly thickened. Add a tiny pinch of sugar only if the tomatoes need it. Stir in basil at the end.
3. Set up the breading station Put flour in one shallow bowl. Beat eggs with water in a second bowl. In a third bowl, combine panko, plain breadcrumbs, parmesan, garlic powder, and oregano. The mix of panko and regular breadcrumbs matters. All panko can get loose and shaggy. This gives you crunch with better coverage.
4. Bread the cutlets Dredge each cutlet in flour, then egg, then the breadcrumb mixture. Press the crumbs on firmly. Set them on a rack or tray for 10 minutes if you’ve got it. That helps the coating stick instead of sliding off in the oil like a cheap toupee.
5. Fry the chicken Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat. Fry the cutlets 3 to 4 minutes per side until deep golden and just cooked through. Work in batches. Move them to a wire rack and salt lightly while hot. Do not drown them in oil. Do not crowd the pan. Do not pull them pale.
6. Build the parm Heat the oven to 450°F. Spread a thin layer of sauce in a baking dish or on a sheet pan. Put the cutlets on top. Spoon a small amount of sauce over each one. Small amount. Enough to flavor, not enough to murder the crust. Top with mozzarella and parmesan.
7. Finish in the oven Bake 8 to 10 minutes until the cheese is melted and bubbling. If you want a little color, run it under the broiler for 30 to 60 seconds. Watch it. Cheese goes from browned to burnt fast.
8. Serve Finish with basil and a light drizzle of olive oil if you want. Serve immediately.