Chicken Parmesan

Ingredients

• 4 boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups dried breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 cup vegetable oil for frying
• 2 cups tomato sauce
• 8 oz fresh mozzarella, sliced
• 2 tbsp chopped fresh basil

Method

1. Halve each breast horizontally and pound the pieces to an even half inch so they cook through before the crust burns. Season with the salt and pepper.
2. Set out three shallow dishes: flour in the first, beaten egg in the second, and breadcrumbs mixed with the Parmesan and oregano in the third.
3. Coat each cutlet in flour, then egg, then crumbs, pressing so the coating sticks. Rest them on a rack for 10 minutes.
4. Heat the oil in a wide skillet until a crumb sizzles on contact. Fry the cutlets in batches until deep golden, about 3 minutes a side, and drain them on the rack.
5. Arrange the cutlets in a baking dish, spoon tomato sauce over the middle of each and leave the edges bare so they stay crisp, then lay mozzarella on top.
6. Bake at 425°F until the cheese is molten and the chicken reads 165°F at its thickest point, 10 to 12 minutes.
7. Scatter the basil over and serve.

Notes