Crispy Chicken Parmesan

Steps

1. Heat the oven to 425°F (220°C) and set a wire rack inside a sheet pan.
   425°F
2. Lay each chicken breast flat and carefully

   slice (how to slice)

   Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid

   it in half horizontally to make 2 thin cutlets. Cover with plastic wrap and

   pound (how to pound thin)

   Pound thin Flatten meat to an even thickness so it cooks quickly and evenly. 1. Put the meat between two sheets of plastic wrap or in a zip-top bag with the air pressed out.2. Start in the thickest part and hit it with the flat side of a meat mallet, a rolling pin or a small heavy pan.3. Work outward, pushing as much as hitting, so it spreads instead of tearing.4. Stop when it is the thickness the recipe asks for all over. Done when: The piece is the same thickness edge to edge, usually ¼ to ½ inch, with no holes. Safety: Raw meat, poultry and fish juices carry germs: use a separate board, wash your hands and tools after, and cook to a safe temperature checked with a thermometer.How to pound chicken and cutlets thin: mistakes to avoid

   them to an even 1/2-inch thickness.

   Season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   both sides with salt and pepper.
3. Set up three shallow bowls: flour in the first; eggs beaten with 1 tablespoon water in the second; panko mixed with 1/4 cup Parmesan and the Italian seasoning in the third.
4. Coat each cutlet in flour and shake off the extra, dip it in egg and let it drip, then press it firmly into the crumbs on both sides. Wash your hands after handling the raw chicken.
5. Heat the oil in a 12-inch skillet over medium-high heat until a pinch of crumbs sizzles right away (about 350°F).

   Fry (how to pan-fry)

   Pan-fry Cook food in a layer of hot oil that comes partway up its sides, turning it once, for a crisp crust. 1. Pour about ¼ inch of oil into a heavy skillet and heat it over medium to medium-high heat.2. Test it with a corner of the food: it should sizzle right away.3. Lay the pieces in, away from you, leaving space between them.4. Fry until the bottom is golden, then turn once with tongs or a spatula.5. Drain on a rack or paper towels. Done when: Both sides are evenly golden and crisp and the inside reaches its safe temperature. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Keep pot handles turned in and children away from the stove.How to pan-fry (shallow-fry): mistakes to avoid

   2 cutlets at a time until deep golden on the bottom.
   350°F⏱ Fry side 1: 3 min
6. Flip carefully with tongs and fry the other side until golden. Move to the rack. Repeat with the rest, adding oil if the pan looks dry.
   ⏱ Fry side 2: 3 min
7. Spoon about 3 tablespoons marinara over each cutlet, then top with mozzarella and the remaining Parmesan.
8. Bake until the cheese is melted and bubbly and the chicken reads 165°F (74°C) in the thickest part.
   425°F⏱ Bake: 10 min
9. Scatter with basil and serve with spaghetti and extra warm marinara.

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Tips

• Keep one hand for dipping in flour and crumbs and the other for egg so your fingers don't get coated.
• If the crust is browning before the oil gets the inside cooked, the oven finish will take care of it. Always check for 165°F.
• Let used frying oil cool completely, then pour it into a sealed container for the trash. Never pour it down the drain.

Storage

Refrigerate leftovers up to 3 days. Reheat on a rack at 375°F (190°C) for about 15 minutes to keep the crust crisp.

Make ahead

Bread the cutlets up to 4 hours ahead and refrigerate them uncovered on a rack.

How long leftovers keep, and freezing and reheating: leftovers and storage.