Ingredients
- Chicken
- Chicken Breasts (2-3, cut in half lengthwise)
- AP Flour (1/2 cup)
- Eggs (2)
- Panko (1 cup)
- Parmesan (3/4 cup, grated)
- Olive Oil (1 cup, not Extra Virgin, used for frying)
- Provolone Cheese (2-3 slices)
- Mozzarella Cheese (6 slices, whole milk low-moisture)
- Marinara
- Olive Oil (the good stuff)
- Garlic (6 cloves, minced/pressed)
- Calabrian Chiles (25g, chopped)
- Tomato Paste (75g)
- Whole Peeled Tomatoes (28oz can, immersion blended to small chunks)
- Sugar (20g)
- Salt (10g)
- Basil (1/3 cup, cut into chiffonade)
Steps
- Cut chicken breasts into cutlets. Pound gently until 1/2" thick.
- Prepare three trays: one with the seasoned flour, one with the beaten eggs, and one with the seasoned panko mixture (breadcrumbs, parmesan, salt, pepper, etc.)
- Coat each piece in flour, then egg, then thoroughly cover in panko.
- Place the breaded cutlets on a wire rack and refrigerate for 30 minutes to ensure the breading adheres when frying.
- Meanwhile, heat a sauce pan over medium heat and add 2 tbsp of olive oil.
- Add minced garlic and chopped calabrian chiles. Cook until garlic is soft, ~3 minutes.
- Stir in tomato paste and cook for 60 seconds.
- Add tomatoes, sugar, and salt. Bring to a simmer for ~20 minutes, until thickened.
- Take off heat and stir in the basil.
- Heat 1 cup of olive oil (for frying) in a large sauté pan to 350F.
- Lay the breaded chicken in the oil and fry for 2 minutes on the first side.
- Flip and cook for an additional 3-4 minutes on the other side until golden brown.
- Transfer to a wire rack and continue with the remaining cutlets.
- Spread a spoonful of marinara sauce over each cutlet.
- Place 1 slice of provolone and 2-3 slices of mozzarella on each cutlet.
- Sprinkle with grated parmesan.
- Place cutlets under a broiler set to high for 2-3 minutes (or convection bake at 450F for 6-8 minutes).
