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Chicken parmesan cutlet with melted mozzarella and a crisp golden crumb border on a white plate
Ben Lewis

Chicken Parmesan

Pan fried chicken cutlets with a quick tomato sauce and low-moisture mozzarella, finished on a wire rack so the crust keeps its crunch.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian American
Calories: 600
Ingredients Method Notes

Ingredients
  

Cutlets
  • 2 large boneless skinless chicken breasts, about 10 oz (285 g) each
  • 1/2 tsp Diamond Crystal kosher salt 1.5 g
  • 1/2 tsp black pepper 1 g
  • Breading
  • 1/2 cup 65 g all-purpose flour
  • 2 large eggs beaten with 1 tbsp 15 ml water
  • 1 cup 60 g panko breadcrumbs
  • 1/4 cup 25 g finely grated Parmesan
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 cup 240 ml avocado or canola oil, for frying
Sauce
  • 1 tbsp 15 ml olive oil
  • 3 garlic cloves minced
  • 1 can 14 oz / 400 g crushed tomatoes
  • 1/2 tsp sugar 2 g
  • 1/4 tsp fine sea salt 1.5 g
  • 6 fresh basil leaves plus extra to finish
Topping
  • 6 oz 170 g low-moisture mozzarella, cut into 8 thin slices
  • 1/4 cup 25 g finely grated Parmesan

Method
 

  1. Simmer oil, garlic, tomatoes, sugar and salt for 15 minutes at about 195°F (90°C) until a spoon leaves a trail. Stir in the basil.
  2. Split each breast into two cutlets and pound to 1/2 inch (1.25 cm). Salt and pepper both sides.
  3. Flour, egg, then panko mix. Rest on an oiled rack for 10 minutes.
  4. Fry two at a time in 350°F (175°C) oil, 2 1/2 minutes per side, to deep gold. Drain on the rack.
  5. Put 3 tbsp (45 ml) sauce, mozzarella and Parmesan on each center, leaving a 3/4 inch (2 cm) bare edge.
  6. Bake in the middle of a 425°F (220°C) oven for 8 to 10 minutes, until the cheese blisters and the center reads 165°F (74°C).
  7. Stand 3 minutes. Plate with the remaining sauce alongside.

Notes

No crushed tomatoes: use 1 3/4 cups (420 g) tomato passata and simmer 5 minutes longer.
Fried cutlets keep 24 hours in the fridge. Add sauce and cheese cold and bake 12 minutes.
Sauce stops 3/4 inch (2 cm) short of the edge. That bare ring keeps the crunch.
Storage Notes:
Fridge: 3 days in a shallow lidded container, parchment between cutlets.
Freezer: 2 months, frozen flat on a tray first.
Reheat: on a rack at 375°F (190°C) for 12 to 15 minutes, until 165°F (74°C) at the center.