Swap your breadcrumbs for a bag of Marinara Tantos and chicken parm night gets a serious upgrade. The crushed chips bring built-in tomato and garlic flavor plus a crunch that holds up under a blanket of bubbly mozzarella.
INGREDIENTS
- 1 bag Marinara Tantos
- ½ cup panko breadcrumbs
- 2 boneless, skinless chicken breasts
- 2 cups all purpose flour
- 4 eggs, lightly beaten
- 3 cups canola or other high heat neutral oil
- 4 slices fresh mozzarella
- ½ cup grated parmesan, divided
- 4 cups marinara sauce
- Kosher salt
- Fresh basil, for serving
DIRECTIONS
- Butterfly the chicken breasts, pound thin, and pat dry.
- Pulse the Marinara Tantos and panko in a food processor until they reach a fine breadcrumb consistency.
- Divide the Tantos breadcrumbs, flour, and eggs into 3 separate shallow dishes and season each with a large pinch of salt.
- Coat each cutlet in flour, shaking off the excess, then dip in egg. Press into the breadcrumbs to make sure the coating is even.
- Rest the cutlets in the freezer for 15 minutes while you heat the oil over medium heat in a large skillet.
- Fry the cutlets over medium heat until golden brown on both sides, 5 to 6 minutes total. Transfer to a wire rack and season with a pinch of salt.
- Preheat the broiler on high. Place the cutlets on a baking sheet and top with ¼ cup grated parmesan and the sliced mozzarella. Broil for about 3 minutes, until the cheese is melted and starting to brown.
- Serve each cutlet over 1 cup of your favorite marinara sauce, topped with the remaining parmesan and fresh basil.
Tip: Don't skip the freezer rest. It helps the crust set so it stays put in the pan.
