BEST CHICKEN PARMESAN

• servings: Serves: 4
• total time: Total Time: 1 hour

Ingredients

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2 (6-to 8-ounce) boneless, skinless chicken breasts, trimmed

1 teaspoon kosher salt, divided ounces whole-milk mozzarella cheese, shredded (½ cup)

2 ounces fontina cheese, shredded (½ cup)

1 large egg

1 tablespoon all-purpose flour

1½ ounces Parmesan cheese, grated (% cup)

½ cup panko bread crumbs

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon pepper

⅓ cup vegetable oil

1 cup Quick Tomato Sauce (recipe follows), warmed

¼ cup torn fresh basil

Directions

1. Starting at thick end, cut each chicken breast in half horizontally. Pound cutlets to uniform ½-inch thickness. Pat chicken dry with paper towels. Sprinkle each side of each cutlet with ⅛ teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and

fontina in bowl; set aside.

2. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish. Pat cutlets dry with paper towels. Working with 1 cutlet at a time, dredge cutlets in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlets to rimmed baking sheet and let

sit for 5 minutes.

3. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook 2 cutlets until crispy and golden brown on both sides, 3 to 4 minutes. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets. (Cooked chicken can be frozen for up to 1 month. To reheat, place frozen cutlets on wire rack set in rimmed baking sheet; top with cheese; and bake in 400-degree oven on middle rack until crisp and hot throughout, 20 to 30 minutes, then continue with step 5.)

4. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes.

5. Transfer chicken to platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immedi- ately, passing remaining sauce separately.