Chicken Parmigiana

🥘 Ingredients

• chicken breasts 1 ½ lb
• kosher salt 2 tsp
• all-purpose flour ½ cup
• eggs 2 large
• dried breadcrumbs 1 ½ cup
• grated parmesan ½ cup
• dried oregano 1 tsp
• neutral oil 1 cup
• marinara sauce 2 cup
• low-moisture mozzarella 8 oz

1. 1

   Preheat the oven to 425°F (220°C) 15 min .
2. 2

   Pound chicken breasts to 1/4 in between two sheets of plastic, salt them with kosher salt , and 20 min .
3. 3

   Dredge @&( timer through all-purpose flour , then eggs , then dried breadcrumbs tossed with grated parmesan and dried oregano , pressing the crumb on and shaking the loose flour off first.
4. 4

   Fry @&( timer two at a time in neutral oil at 350°F (175°C) 6 min , turning once, and drain them on a rack rather than on paper, which steams the underside soft.
5. 5

   Top @&( timer in a baking dish with marinara sauce spooned down the middle of each and nowhere near the edges, then low-moisture mozzarella .
6. 6

   Bake @&( timer on the top rack 12 min , until the cheese has blistered and slumped over the sides.
7. 7

   Parm is a method rather than a bird: veal eggplant meatballs and butterflied shrimp all go the same way.