Recipe Index

Ingredients

• ½ cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 garlic cloves, crushed
• 2 Tbsp. double-concentrated tomato paste
• ¾ tsp. crushed red pepper flakes
• 2 28-oz. cans tomato purée
• 2 tsp. Diamond Crystal or 1¼ tsp. kosher salt
• 1½ tsp. sugar
• 4 skinless, boneless chicken breasts (about 3 lb. total)
• 5 garlic cloves, finely grated
• ⅓ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 4 large eggs
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 4 cups panko (Japanese breadcrumbs)
• 2 cups all-purpose flour
• 12 oz. low-moisture mozzarella
• 8 oz. pre-grated Parmesan
• Vegetable oil (for frying; 3–4 cups)
• 2 Tbsp. finely chopped parsley

Method

1. Simmer the sauce first: soften the finely chopped onion and crushed garlic in 1/2 cup of olive oil in a large Dutch oven for about 5 minutes, stir in the tomato paste and red pepper flakes for 1 minute until the paste darkens slightly, then add the tomato purée, 2 teaspoons of salt and the sugar and partially cover the pot for a bare simmer of 40 to 50 minutes.
2. Butterfly each chicken breast by slicing along its long side to within 1/2 inch of the far edge, open it like a book, and pound it between sheets of wax paper or plastic wrap to 1/3 inch thick.
3. Combine the grated garlic, lemon juice and 1/4 cup of olive oil in a large baking dish, season the cutlets all over with salt, turn them in the marinade, and leave them for at least 20 minutes and up to 1 hour.
4. Set out three shallow bowls: the flour whisked with 1 teaspoon of salt, the eggs beaten with the garlic powder, onion powder, 1/2 teaspoon of salt and 2 tablespoons of water, and the panko.
5. Dredge each cutlet in flour, then egg wash, then panko pressed firmly so no bare spots remain, and chill the breaded cutlets for at least 20 minutes.
6. Grate the mozzarella and toss it with the Parmesan in a medium bowl.
7. Fry the cutlets in vegetable oil heated to 400°F in a high-sided skillet, about 2 minutes per side, until deep golden brown, working in batches and seasoning each batch with salt on a rack.
8. Heat the broiler, arrange the cutlets in baking dishes, spoon sauce over them while leaving some crisp edges bare, add sauce around them, and cover them with the cheese mixture, again sparing a few edges.
9. Broil the chicken Parmesan for about 4 minutes until the cheese melts, bubbles and browns in spots, rest it briefly, and scatter the chopped parsley over before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data