Ingredients: |
Ingredients: Sauce:
2 Tbs extra-virgin olive oil
2 garlic cloves, minced
Kosher salt and pepper
1/4 tsp dried oregano
Pinch red pepper flakes
28 oz crushed tomatoes
1/4 tsp sugar
2 Tbs coarsely chopped fresh basil
Chicken:
2 boneless, skinless chicken breasts
1 tsp kosher salt
2 oz whole-milk mozzarella cheese, shredded
2 oz fontina cheese, shredded
1 egg
1 Tbs flour
1 1/2 oz Parmesan cheese, grated
1/2 C panko bread crumbs
1/2 tsp garlic powder
1/4 tsp oregano
1/ 4 tsp pepper
1/3 C oil
1/4 C torn fresh basil
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Directions: |
Directions:Sauce: Heat 1 Tbs oil in medium saucepan over medium heat until just shimmering. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 Tbs oil; season with salt and pepper to taste. Cover and keep warm.
Chicken: Halve each break horizontally and pound to 1/2 inch thickness. Sprinkle each side with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.
Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge cutlets in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlets to large plate.
Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving until bottoms are crispy and deep golden brown, 1-2 minutes. Turn and cook on second side until deep golden brown, 1-2 minutes. Transfer to paper towel–lined plate. Repeat with remaining cutlets.
Place on baking sheet and sprinkle cheese mixture evenly. Broil until cheese is melted and beginning to brown, 2-4 minutes. Transfer to serving platter and top each cutlet with 2 Tbs sauce. Sprinkle with basil and serve immediately. |
