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Crispy Chicken Parmesan

Crispy Chicken Parmesan with marinara and melted mozzarella served with rigatoni.
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Crispy Chicken Parmesan features thin, tender chicken cutlets coated in homemade Parmesan and herb breadcrumbs, fried until golden and crisp, then topped with just enough marinara and melted mozzarella to bring everything together without burying the crust.

Ingredients

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For the Chicken

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon freshly ground black pepper, to taste
  • 1 cup neutral cooking oil, such as canola or vegetable oil

For the Breadcrumbs

  • 10–12 slices crusty Italian bread, crusts removed
  • 4 ounces Parmigiano-Reggiano, finely grated
  • 2–3 tablespoons finely chopped fresh basil, oregano, and parsley, combined
  • 4 tablespoons buttermilk, divided
  • 1/2 cup all-purpose flour, plus 1 tablespoon for the egg mixture
  • 2 large eggs

For the Topping

  • 16 ounces marinara sauce, homemade or your favorite store-bought
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 12 ounces whole-milk low-moisture mozzarella, freshly grated [confirm actual amount used]
  • Fresh basil, chopped, for garnish

Instructions

  1. Preheat oven to 250°F. Cut bread into roughly 1-inch slices and arrange in a single layer on a baking sheet. Bake for 30 minutes. If necessary, continue baking in 15-minute increments until completely dry and crisp. Cool completely.
  2. Slice each chicken breast horizontally into two cutlets. Pound to an even 1/4- to 3/8-inch thickness. Pat dry and season both sides evenly with the kosher salt and freshly ground black pepper.
  3. Finely chop the basil, oregano, and parsley. Process the cooled bread, Parmigiano-Reggiano, and herbs in a food processor until relatively fine crumbs form. Transfer to a shallow dish. Add 2 tablespoons buttermilk and work through the crumbs with your fingers until shaggy clumps form.
  4. Place 1/2 cup flour in a shallow dish. In a second dish, whisk together the eggs, remaining 2 tablespoons buttermilk, and 1 tablespoon flour. Place the prepared breadcrumbs in a third shallow dish.
  5. Dredge each cutlet lightly in flour and shake off the excess. Coat with the egg mixture, then transfer to the breadcrumbs. Pile breadcrumbs over the cutlet and press firmly to adhere. Transfer to a wire rack and repeat with the remaining chicken.
  6. Preheat oven to 425°F. Warm the marinara over low heat. Heat the oil in a large skillet over medium-high heat to approximately 375°F.
  7. Working in batches as necessary, fry the cutlets without crowding the skillet until deeply golden and crisp, approximately 3–4 minutes per side. Transfer to a wire rack and allow the oil to return to temperature between batches.
  8. Arrange the fried cutlets on an oven-safe platter or in a baking dish. Spoon a narrow line of warm marinara down the center of each cutlet, leaving plenty of the crust exposed. Combine the mozzarella and Parmigiano-Reggiano and arrange over the marinara.
  9. Transfer to the oven and bake just until the cheese is melted, bubbling, and beginning to brown, about 6-8 minutes.
  10. Remove from the oven and immediately grate additional Parmigiano-Reggiano over the top. Rest for 3–5 minutes, garnish with fresh basil, and serve.

Find it online: https://foodienoise.com/chicken-parmesan/