Chicken Parmesan

Making the Marinara Sauce

Notes: Setting up three separate shallow bowls for the flour, egg, and breadcrumb mixture makes the breading process smooth and organized.

In a shallow bowl, combine the panko, garlic powder, and 1 cup of the Parmesan.

Into another shallow bowl, pour the flour.

In a third shallow bowl, beat the eggs with 1 tablespoon of water.

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

6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)

Kosher salt

Freshly ground black pepper

1 c. vegetable or canola oil

Pat the chicken dry and season with salt and pepper.

Dip each cutlet into the flour, shaking off any excess. Then dip into the egg mixture, and finally into the panko mixture, gently pressing to adhere.

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 in a baking sheet. Working one at a time, fry the chicken for about 1 minute per side until golden brown.

Transfer the fried chicken to the prepared rack and repeat with the remaining chicken.

Notes: Keep a close eye on the chicken under the broiler, as the cheese can go from perfectly melted to burnt in just a few seconds.

1 c. shredded mozzarella

1 c. finely grated Parmesan (remaining)

Marinara sauce (from previous step)

Heat the broiler.

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

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

Sprinkle the cheese mixture over the marinara.

Broil, watching carefully, until the cheese is melted and has formed brown spots, about 2 minutes.

Chopped fresh basil, for serving

Remaining marinara sauce

Divide the chicken among plates.

Top with chopped fresh basil.

Serve with the remaining marinara sauce alongside.