Instructions
Method: the anti-sog technique
1
Pound the chicken thin.
2
Cut each breast horizontally in half to make four cutlets.
3
Place between two sheets of plastic and pound with the flat side of a meat mallet to an even 1 cm thickness.
4
Season both sides with salt and pepper.
5
Rest 10 minutes at room temperature.
6
Set up the breading station.
7
Dredge each cutlet in flour, shake off excess.
9
Press firmly into the crumb mixture, coating both sides — really pack the crumbs on.
11
Rest 5 minutes so the coating adheres before frying.
12
Shallow-fry until deep golden.
13
Heat neutral oil in a wide skillet to 350°F / 175°C — about 8 mm deep.
14
Fry cutlets 2 minutes per side until deeply golden and cooked through (internal 74°C).
15
Transfer to a rack, never a paper towel — steam trapped under the cutlet is the first cause of sog.
16
Apply sauce in the middle only.
17
Preheat broiler to high with rack 15 cm from the element.
18
Place fried cutlets on a foil-lined tray.
19
Spoon 2 tbsp of warm marinara into the center third of each cutlet — leave 2 cm of naked crust visible around the edge.
20
Add cheese, broil, done.
21
Lay mozzarella slices over the sauce (not over the exposed crust).
22
Sprinkle with extra Parmigiano.
23
Broil 4–6 min at 500°F / 260°C until the cheese is bubbling with dark-brown spots.
24
Finish with fresh basil and a swipe of good olive oil.
