Ingredients:

  • 2 large (approx. 500g) boneless, skinless chicken breasts, halved horizontally
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs
  • 1 tbsp (15ml) water
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (45g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup (60ml) neutral oil for shallow frying
  • 2 cups (480ml) high-quality marinara sauce
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 8 oz (225g) fresh mozzarella, sliced
  • 1/4 cup (25g) freshly grated Parmesan for finishing
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Place chicken breast halves between plastic wrap and pound with a meat mallet to a uniform 1 cm thickness.
  2. Set up a three-station dredging line: Flour mixed with salt and pepper in the first; eggs beaten with 1 tbsp water in the second; and Panko, 45g Parmesan, garlic powder, and paprika in the third.
  3. Dredge each chicken piece in flour, dip in egg wash, and press firmly into the Panko mixture to ensure a structural lattice.
  4. Heat 60ml neutral oil in a large cast iron skillet over medium-high heat. Fry chicken for 3 to 4 minutes per side until deep golden brown. Transfer to a wire cooling rack to prevent sogginess.
  5. In a separate pan, sauté minced garlic and red pepper flakes in olive oil for 1 minute, then add marinara sauce and simmer until thickened.
  6. Place fried chicken on a baking sheet. Top each piece with a small amount of sauce, followed by mozzarella slices and the remaining Parmesan.
  7. Broil in the oven for 3 to 5 minutes until the cheese is blistered and nutty. Garnish with fresh basil before serving.
  8. Sprinkle with the remaining Parmesan and fresh basil, then let it sit for 5 minutes before serving.