Chicken Parmesan

Make the Marinara Sauce

Notes: Ensure the oil is at the correct temperature (350°F) before frying to get a crispy, golden-brown crust without making the chicken greasy.

1 cup vegetable or canola oil

Heat the broiler. In a large, heavy pot over medium heat, heat the oil until a deep-fry or instant-read thermometer registers 350°F.

Set a wire rack inside a baking sheet.

Working one at a time, fry a chicken cutlet until one side is golden brown, about 1 minute.

Flip the cutlet and continue to fry until the other side is also golden brown, about 1 minute more.

Transfer the fried chicken to the prepared wire rack to drain.

Repeat the process with the remaining chicken cutlets.

Notes: Watch the chicken very carefully under the broiler as it can go from perfectly melted to burnt in seconds.

1 cup shredded mozzarella

1 cup finely grated Parmesan

Chopped fresh basil, for serving

In a small bowl, mix the shredded mozzarella and the remaining 1 cup of Parmesan.

Spoon some of the prepared marinara sauce over each fried chicken cutlet.

Sprinkle the cheese mixture over the sauce on each cutlet.

Place the chicken under the broiler and cook until the cheese is melted with some brown spots, about 2 minutes.

Divide the chicken among plates, top with fresh basil, and serve with the remaining marinara sauce alongside.