Recipe Index

Ingredients

• 4 Boneless, skinless chicken breasts
• 95 grams All-purpose flour (3/4 cup )
• 2 large eggs
• 1 tbsp milk
• 90 grams Panko breadcrumbs (1 1/2 cups )
• 50 grams Parmesan (1/2 cup)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1/2 tsp White pepper
• 1 tsp Fine sea salt
• Neutral oil (for frying )
• For the Sauce:
• 3 tbsp Olive oil
• 1 Shallot, finely minced
• 6 cloves Garlic, grated
• 1 tsp Red pepper flakes (or less, depending on heat preference )
• 6 oz Tomato paste (1 small can )
• 1/3 cup Vegetable broth (or chicken broth )
• 1 tsp Fine sea salt
• 1 tsp White pepper
• 1/2 tsp Black pepper
• 1 1/2 tsp Garlic powder
• 1 1/2 tsp Onion Powder
• 3/4 cup Heavy cream
• 2 tbsp Butter, unsalted
• Parmesan, freshly grated (for layering)
• Fresh mozzarella (for Layering)
• Fresh basil leaves, torn, according to taste

Method

1. Pound each chicken breast between two sheets of plastic wrap to an even 1/2-inch thickness, giving the cutlets a fast, even cook and a wide surface for the toppings.
2. Make the sauce first: heat the olive oil in a large skillet over medium heat, add the finely minced shallot, and sweat it for about 4 minutes, until soft and translucent.
3. Stir in the grated garlic and red pepper flakes, lower the heat to low-medium, and cook for 30 seconds, just until fragrant, without letting the garlic color.
4. Add the tomato paste and cook, stirring often, for 4 to 6 minutes, until it darkens and caramelizes slightly at the edges of the pan.
5. Deglaze with the vegetable or chicken broth, stir in the fine sea salt, white pepper, black pepper, garlic powder and onion powder, scrape up the browned bits, and simmer for 1 minute.
6. On low heat, stir in the heavy cream until smooth, then take the pan off the heat, stir in the unsalted butter until melted and glossy, taste for salt, and set the sauce aside.
7. Set up the breading: the flour in one dish, the eggs whisked with the milk in another, and the panko mixed with the Parmesan, garlic powder, onion powder, white pepper and fine sea salt in a third.
8. Dredge each cutlet in the flour, shaking off the excess, dip it in the egg wash, then press it firmly into the panko mixture on both sides; rest the breaded cutlets on a wire rack for 10 minutes.
9. Heat neutral oil in a skillet over medium-high heat to 350 to 365°F and fry the cutlets in batches, without crowding, for 3 to 4 minutes, until deep golden brown and reading 160°F inside; rest them while you ready the toppings.
10. Heat the broiler, arrange the cutlets on a rimmed baking sheet, and layer each with freshly grated Parmesan directly on the cutlet, a generous spoonful of the warm sauce, and slices of fresh mozzarella on top.
11. Broil for 2 to 3 minutes, watching closely, until the mozzarella has melted and is just beginning to char in spots.
12. Scatter torn fresh basil over the cutlets and serve them at once, with the remaining sauce on the side for spooning; plain spaghetti makes a good base, and saving a cup of its cooking water helps loosen the sauce if you plate it that way.

Prep: 35 min · Cook: 15 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data