Recipe Index

Ingredients

• 1 lb chicken breast
• 1 cup bread crumbs, unseasoned
• 1/2 tsp kosher salt (for the crumbs)
• 1/4 tsp black pepper (for the crumbs)
• 1 tsp dried thyme (for the crumbs)
• 1 tsp dried oregano (for the crumbs)
• 1 tsp dried basil
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, chopped
• 1 small yellow onion, diced
• 1/2 tsp dried thyme (for the sauce)
• 1/2 tsp dried oregano (for the sauce)
• 2 tbsp tomato paste
• 1 (28 oz) can San Marzano tomatoes (or whole peeled tomatoes)
• 1 tsp crushed red pepper
• 1 tsp sugar
• 1/2 tsp kosher salt, to taste (for the sauce)
• 1/4 tsp black pepper, to taste (for the sauce)
• 2 eggs, beaten
• 1 cup all-purpose flour
• 2 quarts neutral oil, for frying
• 10 oz fresh mozzarella
• Freshly grated Parmesan
• 1 lb spaghetti or pasta of choice

Method

1. Butterfly the chicken breasts without cutting all the way through, cover them with plastic wrap and pound them with a meat mallet or heavy-bottomed pot to 1/2 inch thick, then season both sides with salt and pepper and set them aside to absorb the seasoning.
2. Tip the unseasoned breadcrumbs onto a sheet tray and mix them thoroughly with their kosher salt, black pepper, dried thyme, dried oregano and dried basil.
3. Heat the olive oil in a large pan over medium heat and sauté the garlic and onion for 2-3 minutes, until softened and fragrant, then season with the sauce thyme and oregano and stir for 30 seconds.
4. Add the tomato paste and cook it for 3-5 minutes until it turns deep red, then add the canned tomatoes, crushing them in the pan with a spatula to release their juices, and stir in the crushed red pepper, sugar, salt and black pepper.
5. Let the sauce simmer on low for 15 minutes while you bread the chicken.
6. Set up a three-tray station of flour, beaten egg and the seasoned breadcrumbs; dredge each cutlet in flour and shake off the excess, coat it fully in egg, then press it into the breadcrumbs until coated on all sides.
7. Heat the neutral oil in a heavy-bottomed Dutch oven to 350°F over medium-high heat and fry the cutlets for 4-5 minutes, flipping as needed, until golden and crispy, then drain them on a wire rack with a sprinkle of kosher salt.
8. Turn the oven to its highest broil setting, lay the fried cutlets in a single layer on a wire rack over a baking sheet and ladle sauce over each one, followed by freshly grated Parmesan and thick slices of fresh mozzarella.
9. Broil the chicken until the cheese melts and turns golden, and serve it with the remaining sauce over spaghetti, cooked according to its package directions.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data