Golden Panko Chicken Parmesan

Instructions

1. 1Place each chicken cutlet between two sheets of plastic wrap and pound to an even 1/4-inch thickness. Pat dry and season both sides with 3/4 teaspoon of the salt and the black pepper.
2. 2Set up three shallow dishes: flour in the first; beaten eggs in the second; and panko mixed with 1/2 cup of the Parmesan, the garlic powder, and the remaining 1/4 teaspoon salt in the third.
3. 3Dredge each cutlet in flour, shaking off the excess, then dip in egg, then press firmly into the panko-Parmesan mixture so it coats both sides. Set the breaded cutlets on a plate.
4. 4Heat the olive oil in a large skillet over medium heat until shimmering. Fry the cutlets in batches, 3 to 4 minutes per side, until deep golden brown and cooked through (165°F). Transfer to a wire rack set over a baking sheet so the crust stays crisp.
5. 5Preheat the broiler. Spoon about 2 tablespoons of marinara onto each cutlet, then top with mozzarella and the remaining 1/4 cup Parmesan.
6. 6Broil 4 to 6 inches from the heat for 2 to 3 minutes, until the cheese is melted and blistered in spots. Watch closely so the crumbs do not burn.
7. 7Rest 2 minutes, then scatter torn basil over the top. Serve with extra warmed marinara on the side for dunking, not drowning.

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