Chicken Cutlet Parmesan

Prep Steps

• 4 oz provolone cheese {do:shred}
• 2 tbsp fresh basil {do:chop}

The Chicken

Option: Quick Frozen Cutlets {id:chicken.frozen}

Breaded chicken fillets from the freezer aisle.

Bake according to the package directions...

• 6 frozen breaded chicken breast fillets

Option: Parmesan Cutlets From Scratch {id:chicken.scratch, preptime:+25, cal:+200, protein:+15, carbs:+3, fat:+12}

Crispy, garlicky and worth the extra time.

Slice lengthwise into 6 thin cutlets, then pound to an even 1/2-inch thickness...

• 1 1/2 lbs boneless, skinless chicken breasts

Set up three shallow dishes. In the first, whisk together...

• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

In the second, whisk together...

• 2 large eggs
• 1 tbsp water
• 1/2 cup grated parmesan cheese

In the third, stir together...

• 2 cups panko breadcrumbs
• 3 cloves garlic, minced
• 1 tbsp dried parsley
• 1 tbsp Italian seasoning
• 1/2 cup grated parmesan cheese

Coat each cutlet in the flour, then the egg, then the panko mixture, pressing the crumbs on firmly. Rest the cutlets on a wire rack for 15 minutes so the coating sets.

Cook the Chicken {for:chicken.scratch}

Option: Pan Fry {id:cook.fry, skill:medium}

The classic golden crust.

In a large, heavy skillet over medium-high heat, heat to 350°F...

• 1 1/2 cups peanut oil

Fry the cutlets in batches until golden and cooked through, 2–3 minutes per side. Drain on a wire rack.

Option: Air Fry {id:cook.air, cooktime:+5, cal:-90, fat:-10}

Crisp, with no skillet of oil.

Heat the air fryer to 400°F. Arrange the cutlets in a single layer and mist both sides with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 10–12 minutes, flipping halfway, until golden and the inside reaches 165°F. Work in batches.

The Marinara

Option: Store-Bought Marinara {id:sauce.jar}

Your favorite jar, warmed through.

Warm in a small saucepan over medium-low heat...

• 1 1/2 cups jarred marinara sauce

Option: Homemade Marinara {id:sauce.home, preptime:+5, cooktime:+30, cal:+30, fat:+3, sodium:-140}

Bright and simple. Makes about 4 cups, so save the rest for spaghetti.

Add to a blender and blend until smooth...

• 2 cans (14.5 oz each) stewed tomatoes
• 1 can (6 oz) tomato paste
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/4 tsp black pepper

In a medium saucepan over medium-high heat, heat...

• 1/3 cup olive oil

Add and cook until it starts to turn translucent, 3–4 minutes...

• 1 small onion, diced

Pour in the blended tomatoes along with...

• 1/2 cup dry white wine

Simmer, stirring occasionally, until thickened, 25–30 minutes.

Top & Broil

Set the oven to broil. Arrange the cutlets on a foil-lined sheet pan and spoon about 1/4 cup of marinara over each. Sprinkle evenly with...

• 1 cup grated parmesan cheese
• 4 oz provolone cheese, shredded

Drizzle over the cheese...

• 3 tbsp olive oil

Broil until melted and lightly browned, 3–5 minutes. Scatter over the top...

• 2 tbsp fresh basil, chopped

Serve on its own with a side of vegetables, or over spaghetti.