Chicken parmesan

Ingredients

For 2 people

• 2 boneless skinless chicken breasts (12 oz total)
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large egg
• 1 tbsp water
• 3/4 cup Italian-style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 tbsp olive oil
• 2 tsp minced garlic
• 1 can (14 1/2 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp sugar
• 2 tbsp chopped fresh basil
• 4 oz low-moisture mozzarella cheese, shredded
• 2 tbsp grated Parmesan cheese

Method

1. Heat and prep the chickenHeat the oven to 425 F. Pat the 2 boneless skinless chicken breasts dry, then pound them between sheets of parchment or plastic wrap to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper so the seasoning reaches the meat, not just the crust.
2. Set up the breading stationPlace 1/2 cup all-purpose flour in one shallow bowl and stir in 1/8 teaspoon black pepper. Whisk 1 large egg with 1 tablespoon water in a second bowl. In a third bowl, mix 3/4 cup Italian-style breadcrumbs with 1/4 cup grated Parmesan cheese. Dredge each chicken breast in flour, dip in egg, then press firmly into the crumbs so the coating adheres evenly on both sides. Discard any leftover flour, egg, or crumbs that touched the raw chicken; do not reuse them.
3. Brown the chickenHeat 2 tablespoons olive oil in a 12-inch ovenproof skillet over medium to medium-high heat until shimmering. Add the breaded chicken and cook for 2 to 3 minutes per side until deeply golden, lowering the heat if the crumbs brown too fast. The chicken does not need to be fully cooked yet; it will finish in the oven. Transfer the cutlets to a plate.
4. Make the tomato saucePour the remaining 1 tablespoon olive oil into a small saucepan over medium heat. Add 2 teaspoons minced garlic and cook for about 30 seconds, just until fragrant. Stir in 1 can (14.5 oz) crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1/2 teaspoon sugar, 2 tablespoons chopped fresh basil, and the remaining 1/4 teaspoon kosher salt. Simmer for 6 to 8 minutes, stirring often, until the sauce looks glossy and thick enough to mound on a spoon instead of running thin.
5. Assemble in the skilletReturn the browned chicken to the ovenproof skillet in a single layer, or use a small baking dish if needed. Spoon the tomato sauce evenly over the top of each cutlet, then scatter on 4 oz low-moisture mozzarella cheese and 2 tablespoons grated Parmesan cheese. Keep the sauce centered on the chicken so the outer crust stays crisp.
6. Bake until the cheese meltsBake for 8 to 10 minutes, until the cheese is melted and the thickest part of the chicken reaches 165 F on an instant-read thermometer. If you want a little more browning on the cheese, broil for 1 minute at the end, watching closely so the crust and cheese do not scorch.
7. Rest and serveLet the chicken parmesan rest for 5 minutes so the juices settle and the cheese firms slightly. Spoon any sauce pooled in the skillet over the plates, then serve the cutlets hot with the crispy edges visible and the basil-speckled tomato sauce on top.