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Ingredients (16)

• 3 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 2 large sprigs basil
• Kosher salt
• Freshly ground black pepper
• 1 c. panko bread crumbs
• 1 tsp. garlic powder
• 2 c. finely grated Parmesan, divided
• 3/4 c. all-purpose flour
• 2 large eggs
• 6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• 1 c. shredded mozzarella
• 1 c. vegetable or canola oil
• Chopped fresh basil, for serving

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Instructions (11 steps)

1. Marinara Sauce
2. In a medium pot over medium heat, heat oil. Add onion and garlic, stir to combine, and reduce heat to low. Cover and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring occasionally, until onion is translucent, softened, and fragrant, about 5 minutes more.
3. Stir in tomatoes and basil. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 30 minutes; season with salt and pepper. Discard basil.
4. Chicken
5. In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Into another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 tablespoon water.
6. Pat chicken dry; season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, gently pressing to adhere.
7. In a small bowl, mix mozzarella and remaining 1 cup Parmesan.
8. Heat broiler. In a large, heavy pot over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°; if it smokes a bit, that’s okay. Set a wire rack in a baking sheet.
9. Working one at a time, fry chicken until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side and the sound of the frying chicken gets slightly louder—this is the moisture evaporating from the chicken—about 1 minute more. Transfer to prepared rack. Repeat with remaining chicken. Spoon some marinara over chicken. Sprinkle with cheese mixture.
10. Broil, watching carefully, until cheese is melted and brown spots form, about 2 minutes.
11. Divide chicken among plates. Top with basil. Serve with remaining marinara alongside.

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Ingredients (16)

• 1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
• 1 1/2 teaspoons salt + freshly ground pepper to taste
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs + 1 cup traditional breadcrumbs (see notes)
• oil for frying (see notes for air fryer)
• 2 tablespoons oil
• 2 shallots, minced
• 2 tablespoons tomato paste
• 1 28-ounce can San Marzano Style Crushed Tomatoes (I use DeLallo)
• 1 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• Garlic Bread
• Green Salad
• Kale Salad

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Instructions (12 steps)

1. Prep the Chicken
2. Season the chicken, front and back, with salt and pepper. Prepare three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each bowl, stirring to combine.
3. Coat the Chicken
4. Dredge the chicken in the flour until coated, shaking off excess. Then dip in the egg, and finally, press into the panko / breadcrumbs to coat.
5. Fry the Chicken
6. Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes on each side, until golden brown and cooked to a minimum temp of 165 degrees.
7. Make the Sauce:
8. Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes. Add the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.
9. For Each Serving, Broil the Cheese
10. Turn the broiler on to high. Transfer 3/4 cup of your sauce into a small oven-safe pan (I use this oven-safe ceramic nonstick). Add 2-3 tablespoons of mozzarella to the very center of the pan, in an even layer, on top of the sauce. Sprinkle with a tiny bit of Parmesan. Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.
11. The Most Fun Part
12. Working quickly and carefully, gently tilt the hot pan over the chicken on a plate, so the sauce + bubbling browned cheese slides out on top of the chicken. Serve with garlic bread and salad if you want. OH MY WORD! How fun?! And it’s so cheesy, crispy. over the top and delicious.

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Ingredients (8)

• 4 chicken thighs, bone removed, flattened
• 1/2 plain cup flour
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese, grated
• 3 eggs, beaten
• 1/2 cup canola oil
• 1 1/2 cup MY EVERYDAY TOMATO SAUCE (but any marinara will do, I used leftover homemade tomato soup in the video below)
• 3/4 cup mozzarella cheese

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Instructions (4 steps)

1. Preheat oven to 350
2. Bread the chicken (in this order) using 3 separate bowls for flour, beaten eggs, panko/parmesan
3. Preheat oil in large deep skillet on medium, gently add breaded chicken cook for 3 minutes each side, remove excess oil place on paper towels
4. In 9’’ oven proof dish, get layering… chicken, then sauce, then cheese, cook 15 minutes

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