Ingredients:

  • 2 large boneless skinless chicken breasts (approx. 1 lb)
  • 2 cups cold water
  • 1 tbsp kosher salt
  • 1 tsp granulated sugar
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 cup Panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 cup neutral oil for frying (grapeseed or canola)
  • 1.5 cups marinara sauce
  • 8 oz low-moisture mozzarella cheese
  • 4-6 fresh basil leaves

Instructions:

  1. Slice the 2 large chicken breasts in half horizontally to create four thinner cutlets. Place them between sheets of plastic wrap and pound them to a uniform 1/2 inch thickness. Submerge in a brine of 2 cups cold water, 1 tbsp kosher salt, and 1 tsp granulated sugar for 15 minutes.
  2. Set up three bowls: Flour in the first; 2 eggs whisked with 1 tbsp water in the second; 1 cup Panko mixed with 1/2 cup Parmesan, 1 tsp oregano, and 1/2 tsp garlic powder in the third.
  3. Remove the chicken and pat it bone dry with paper towels. Dredge each cutlet in flour, then egg, then press firmly into the Panko mixture.
  4. Heat 1/4 cup oil in a skillet over medium high heat until it shimmers. Fry the chicken for 3-4 minutes per side until deep golden brown and shatter crisp. Transfer the chicken to a baking sheet.
  5. Spoon 1.5 cups marinara sauce over the center of each piece, leaving the edges bare to stay crispy. Top with 8 oz shredded mozzarella.
  6. Place under a broiler for 2-3 minutes until the cheese is bubbling and has small charred spots.
  7. Remove from the oven and top with 4-6 torn fresh basil leaves. Let it rest for 3 minutes before serving to let the juices settle.