Crispy Chicken Parmesan

Steps

1. 1

   Heat the oven to 425°F. Slice each chicken breast in half horizontally to make 4 cutlets, then pound them between sheets of plastic wrap to an even 1/2-inch thickness. Season both sides with the salt.

2. 2

   Set up three shallow dishes: the flour; the beaten eggs; and the panko mixed with 1/2 cup of the parmesan and the Italian seasoning. Coat each cutlet in flour, then egg, then the panko mixture, pressing so it sticks.

3. 3

   Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Fry the cutlets two at a time until deep golden, 2 to 3 minutes per side; they will finish in the oven. Drain on a wire rack.

4. 4

   Spread 1/2 cup of the marinara in a 9-by-13-inch baking dish and arrange the cutlets on top. Spoon the remaining sauce down the middle of each cutlet, leaving the edges uncovered so they stay crisp, then top with the mozzarella and remaining parmesan.

5. 5

   Bake until the cheese is bubbling and spotted brown and the thickest cutlet reads 165°F, 12 to 15 minutes.

6. 6

   Rest for 5 minutes, scatter with basil and serve with pasta or a green salad.