Ingredients:
1 package of chicken breast, cut thin then pounded flat soak in salt and sugar water
2 Cups of Breadcrumbs (1 Cup Italian Seasoned Breadcrumbs, 1 Cup Panko)
2 Eggs, Beaten and Seasoned
1 1/2 cups Flour, Seasoned
1/2 Cup Canola Oil
1/2 Cup Olive Oil
5 oz Fresh Mozzarella, sliced thin or shredded
4 Leaves of Fresh Basil
Grated Parmigiano Reggiano
Victoria’s marinara reduced
Directions:
Get a container for flour, a bowl for the eggs, and a large container for the breadcrumbs, season each one.
First dredge the chicken in the flour until fully coated, shake off the excess then drop it into the eggs, coat it fully, shake off the excess, then into the breadcrumbs. Gently push the breadcrumbs into the chicken but not too hard or you’ll tear the chicken. Keep flipping, sprinkling breadcrumbs, and patting them into the chicken until you see no more wet spots or visible chicken. It should but fully coated in breadcrumbs.
In a high rimmed sauté pan, add the canola oil and the olive oil, about enough to cover the pan by 1/4 inch. Preheat the pan on medium heat and once hot, add the chicken, it should sizzle once you add the chicken. Once you start to see color around the edges, flip the chicken, and then with a metal spoon or tongs, baste the chicken, splashing oil on top to help brown the spots of the chicken that doesn’t touch the pan. Flip every minute or so until the chicken is crispy and browned all over. Then transfer to a wire rack to cook and season with salt. Finish cooking the rest of the chicken. You want to make sure you manage the heat when frying in shallow oil. The oil will fluctuate in temperature so if you don’t manage it, it will get away from you and overheat which you don’t want.
Place cutlets on a lined baking sheet and grate the parmigiana on top of chicken and add the fresh mozzarella.
Broil till cheese is melted, then plate and pour some reduced sauce on top of cheese.
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