Recipe by Emerald Chan
Ingredients
4 skinless boneless chicken breasts
Kosher salt and freshly ground black pepper
2 large eggs
1 cup panko bread crumbs
½ cup grated Parmesan cheese
¼ cup all-purpose flour, or more if needed
½ cup olive oil for frying, or as needed
½ cup Matriark Foods Marinara Sauce
8 thin slices fresh mozzarella
¼ cup chopped fresh basil
Instructions:
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Working one at a time, slice chicken breast lengthwise until it opens up like a book. Place between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound until ⅓" thick. Season chicken with salt and pepper on both sides.
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Make a dredging station: add flour to a shallow bowl, whisk eggs in another shallow bowl, and combine panko and parmesan in a third shallow bowl.
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Working with 1 cutlet at a time dredge in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere. Gently shake off excess and place cutlets on a rimmed baking sheet and chill for 15-20 minutes.
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Pour vegetable oil into a large skillet to come 1" up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches, carefully lower cutlets into skillet and cook until deep golden brown, 2-3 minutes per side. Transfer cutlets to a cooling rack set on top of a baking sheet.
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Heat broiler. Evenly distribute marinara sauce over cutlets and top each cutlet with two slices of mozzarella. Broil until cheese is golden and bubbly, 4-6 minutes. Let cool slightly, and top with basil.