Best Damned Chicken Parmesan

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Ingredients

Sauce
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• Kosher salt and pepper
• 1/4 teaspoon dried oregano
• Pinch red pepper flakes
• 28-oz can crushed tomatoes
• 1/4 teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
Cutlets
• 2 boneless, skinless chicken breasts (about 1-lb total)
• 1 teaspoon kosher salt
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup fontina cheese, shredded
• 1 large egg
• 1 tablespoon flour
• 1-1/2-oz Parmesan cheese, grated (3/4 cup)
• 1/2 cup panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/3 cup vegetable oil
• 1/4 cup torn fresh basil

Instructions

1. Lay thawed chicken breasts flat on cutting board and freeze for 15 minutes to firm up.
2. Trim away any excess fat and cut breasts in half horizontally to form two thin cutlets. Use a meat hammer to a uniform ½? thickness. Evenly sprinkle both sides with 1 teaspoon Kosher salt. Allow to sit at room temperature for 20 minutes.
3. Peel and mince the garlic cloves.
4. Place a medium-size sauce pan over medium burner and pre-heat 1 tablespoon olive oil until it begins to shimmer. Add garlic, ¾ teaspoon kosher salt, dried oregano, and red pepper flakes. Saute for 30 seconds
5. Add crushed tomatoes and sugar. Increase burner to high until it reaches a simmer, then reduce to medium-low and simmer for 20 minutes until the sauce has thickened. Remove from heat, add chopped basil and 1 teaspoon olive oil. Taste and season with salt and pepper if needed. Keep warm.
6. Shred mozzarella and fontina, combine in a small bowl.
7. In a pie plate, whisk egg and flour together until it becomes smooth.
8. Grate Parmesan into a second pie plate, then combine with panko, garlic powder, oregano, and ground black pepper.
9. Set an oven rack about 4? from the broiler element and turn on broiler.
10. Pat chicken dry with paper towels. Dredge in egg mixture, then Parmesan/panko mixture, pressing latter for good cohesion.
11. Place in a 10?-nonstick skillet over medium-high burner. Pre-heat 1/3 cup vegetable oil until it begins to shimmer.
12. Add two pieces of chicken at a time into oil, and cook for 2 minutes per side without moving. Carefully flip the chicken using tongs and cook the second side for 2 more minutes. Remove cooked chicken to a half sheet pan with a cooling rack inside to drain. Cook the second batch of chicken.
13. Spread cheese evenly trying to cover as much of the chicken as possible. Broil for 3 to 4 minutes until the cheese has melted and is beginning to brown.
14. Put chicken on serving platter and top with about 2 tablespoons of sauce per chicken. Sprinkle with minced basil and serve immediately. Remaining sauce can be served with precooked pasta.

Cuisine: italian | Recipe Type: dinner

7.6.4

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https://eating.piercepresley.com/2017/08/12/best-damned-chicken-parmesan/