Boneless chicken thighsThighs preferred over breast for juiciness and forgiveness2 pieces (6 oz each)
SaltFor seasoning chicken before breadingto taste
All-purpose flour1 cup
EggsBeaten for egg wash2
Panko breadcrumbs75 g
Grated Parmesan cheeseMixed into breading75 g
Black pepper2 g
Salt (for breading mix)2 g
Olive oilUsed for sauce and frying200 g
Minced garlic30 g
Chopped Calabrian chilies
Substitute with 2-3g dried chili flakes if unavailable
25 g
Tomato paste75 g
Canned crushed tomatoesBlended smooth with immersion blender28 oz can
Sugar20 g
Salt (for sauce)10 g
Fresh basil (chiffonade)10 g
Provolone cheese slices1 slice per cutlet
Fresh mozzarella cheese3 slices per cutlet
Grated Parmesan (for topping)Generous handful on top for browning30 g
Steps
1
Season both sides of chicken thighs generously with salt and let rest 10 minutes to help retain moisture and flavor.
2
Place chicken in a freezer bag and pound with a saucepan using many light taps until about 7 inches long, 3 inches wide, and 1/4 inch thick, being careful not to tear the meat.
3
Set up a breading station: one plate with flour, one with beaten eggs, and one with panko mixed with Parmesan, black pepper, and salt.
4
Coat the cutlet evenly in flour, shake off excess, dip in egg wash to fully cover, then press firmly into the breadcrumb mixture on both sides until well coated with no bare spots.
5
Place breaded cutlets on a wire rack and refrigerate for about 30 minutes to let the coating hydrate and bond tightly to the meat.
6
Heat a saucepan over medium heat, add olive oil, then sauté minced garlic and chopped Calabrian chilies for 3-4 minutes until softened and fragrant.
7
Stir in tomato paste and cook about 1 minute to deepen flavor, then add blended crushed tomatoes along with sugar and salt, stirring to combine.
8
Bring the sauce to a boil, then reduce to low and simmer about 15 minutes until thick like a tomato spread rather than a thin sauce.
9
Off heat, stir in fresh basil chiffonade to finish the sauce.
10
Remove chilled cutlets and heat about 3/4 inch of olive oil in a large sauté pan to roughly 350-375°F until shimmering.
11
Carefully lay cutlets into the hot oil and fry about 2 minutes per side until golden brown and cooked through.
12
Transfer fried cutlets to a wire rack and spread about 1/4 cup of the thick marinara sauce on top of each.
13
Layer one slice of provolone, three slices of fresh mozzarella, and a generous handful of grated Parmesan on top.
14
Broil or bake in an oven set to its highest temperature for about 3-4 minutes, watching closely until the cheese melts and browns nicely in spots.
15
Remove from the oven and serve immediately while the crust is crisp, the chicken juicy, and the cheese richly browned.
PrimedTableBETA
