Chicken Parmesan

By marck

From America's Test Kitchen.

Ingredients

• SAUCE
• 2 Tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• Kosher salt and pepper
• 1/4 tsp dried oregano
• Pinch red pepper flakes
• 1 (28-oz) can crushed tomatoes
• 1/4 tsp sugar
• 2 Tbsp coarsely chopped fresh basil
• CHICKEN
• 2 (6-8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick
• 1 tsp kosher salt
• 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 oz fontina cheese, shredded (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1-1/2 oz Parmesan cheese, grated (3/4 cup)
• 1/2 C panko bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp pepper
• 1/3 C vegetable oil
• 1/4 C torn fresh basil

Details

Preparation time 55mins

Preparation

Step 1

1. FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, 3/4 teaspoon salt, oregano, and pepper flake; cook, stirring occasionally until fragrant about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.

2. FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.

3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides with Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

4. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crisp and deep golden brown, 1-1/2 to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1-1/2 to 2 minutes. Transfer cutlet to large plate and repeat with remaining cutlets.

5. Place cutlets in rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.