Chicken Parmesan

Chicken Parmesan


SAUCE INGREDIENTS:
2 Tablespoons extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
2 Tablespoons coarsely chopped fresh basil (optional)

CHICKEN INGREDIENTS:
2 boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
1 teaspoon kosher salt
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
1 large egg
2 Tablespoons all-purpose flour
½ cup Italian bread crumbs or Panko
1 cup vegetable oil
¼ cup torn fresh basil (optional)

DIRECTIONS:
1. FOR THE SAUCE: Heat 1 Tablespoon oil in medium saucepan over medium heat. Add garlic, 1/2 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. WATCH GARLIC DOES NOT BURN. Stir in tomatoes and sugar; bring to a boil, and reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil (optional) and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. FOR THE CHICKEN: Working with 1 cutlet at a time, dredge cutlet in flour, then egg, and then bread crumbs. Press gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
3. Heat 1 cup of oil in 10-inch nonstick skillet over medium-high heat. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets. WATCH OIL TEMPERATURE, you may need to turn oil down so outside does not burn before chicken is cooked through.
5. Place cutlets on rimmed baking sheet, top with 2-3 Tbsp of sauce, and 1/4 cup mozzarella. 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.