Diary of a Chef · Just Chefn Around

Chicken Parmesan

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 large boneless skinless chicken breasts, halved into 4 cutlets
• to taste Kosher salt and black pepper
• 1/2 cup flour (seasoned with salt + pepper)
• 3 eggs, beaten
• 2 cups panko
• Neutral high-smoke-point oil for shallow frying
• 2 cups marinara sauce
• 8 oz low-moisture mozzarella, shredded or sliced
• 1/2 cup grated parmesan or pecorino
• Fresh basil

Instructions

1. 1Bread the cutlets

   Flour (tap off excess), egg (let it drip), panko (press to adhere). The coating should look dry and even, no bald spots.

2. 2Fry

   Bring ~½ inch oil to ~350°F. Cutlets should sizzle steadily on contact. Golden brown and crisp on both sides; the crumb sounds dry when tapped with tongs. Don't crowd — two at a time.

3. 3To the rack

   Never paper towels; the rack keeps the bottom crisp.

4. 4Bake

   Cutlets on the rack into a 375°F oven. Internal temp target: 165°F.

5. 5Sauce and cheese

   Spoon a stripe of marinara down the center of each cutlet — never drown it; bare edges stay crunchy. Mozzarella and parmesan on top; back into the 375°F oven until melted and bubbling at the edges.

6. 6Finish

   Torn basil. Serve with extra marinara on the side, not on the crust.