2lbs chicken breast
1 cup AP flour
1 teaspoon garlic powder
1 teaspoon onion powder
S+P to taste
2 eggs
2 cups bread crumbs
1/2 cup parm cheese, the powdered stuff for this is best
8oz low moisture mozzarella cheese
1 can of san marzano tomatoes
3 cloves of garlic
2 tablespoons olive oil
Vegetable oil for frying
PREPARATION
For the chicken:
Carefully begin slicing the each breast into thin pieces, each breast should yield at least 3 cutlets. Optional* you can pound them thinner between some plastic wrap to tenderize them but honestly I usually omit this.
Combine the flour, seasoning powders, salt & pepper into one container
The eggs, whisked, into another container
The bread crumbs and parm in another too.
Be sure all of these containers are big enough to place your cutlets in and out of, we are creating a dredging station.
Take your chicken cutlets and place them in the flour, shake off any excess and then move them to the egg. Again, draining off any excess before moving to the breadcrumbs and pressing the cutlets into the mix to adhere the coating evenly.
I like to allow these to sit at room temp for about 10 minutes before frying.
Fry over medium high heat in a shallow skillet or cast iron, using the vegetable oil and filling the pan 1/4 of the way. Shallow fry the cutlets in the oil until they are golden brown. Once done, allow them to “drain” on a cooling rack or sheet-pan lined with paper towels. Be sure to season with a pinch of salt as while they are hot.
In another pot, heat up a few tablespoons of olive oil. Once it’s hot, add 3 cloves of crushed garlic and turn the heat off. Allow the oil to infuse with the garlic, about 15 minutes. Crush the san marzanos in a food processor or using your hands and add to the pot. return to the heat and simmer on low for about an hour. You can add some fresh or dried basil in the last 5 minutes if you’d like!
Layer your cutlets on a sheet tray with parchment paper, put a small dollop of sauce on each cutlet and spread it around evenly. Next, a pinch or grated parm and then a nice thick slice of mozzarella, about 1/8 to 1/4 inch thick. Pop them in a 375 degree oven for minutes or until the cheese is melted and bubbly 🤤