Buying “thin sliced” chicken breasts, if available, avoids the need to make the meat thin by slicing or pounding. This pack had seven breasts, so the recipe was more or less doubled, though the flour shown is unmeasured and way more than needed.
                                 Mark Guydish | Times Leader

Buying “thin sliced” chicken breasts, if available, avoids the need to make the meat thin by slicing or pounding. This pack had seven breasts, so the recipe was more or less doubled, though the flour shown is unmeasured and way more than needed.

Mark Guydish | Times Leader

Times Leader Test Cook uses tips gleaned from Cook’s Country

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<p>Dredged through the egg/flour mix and coated with the Parmesan/Panko/seasoning, the cutlets are ready to fry.</p>
                                 <p>Mark Guydish | Times Leader</p>

Dredged through the egg/flour mix and coated with the Parmesan/Panko/seasoning, the cutlets are ready to fry.

Mark Guydish | Times Leader

<p>Into the frying pan. With all that Parmesan in the coating, non-stick cookware is important for this step. </p>
                                 <p>Mark Guydish | Times Leader</p>

Into the frying pan. With all that Parmesan in the coating, non-stick cookware is important for this step.

Mark Guydish | Times Leader

<p>Out of the frying pan and ready for the oven with the mozarella/Fontina cheese topping. </p>
                                 <p>Mark Guydish | Times Leader</p>

Out of the frying pan and ready for the oven with the mozarella/Fontina cheese topping.

Mark Guydish | Times Leader

<p>Tradition says to serve with pasta and a side salad, but for me these cutlets are good enough to eat on their own.</p>
                                 <p>Mark Guydish | Times Leader</p>

Tradition says to serve with pasta and a side salad, but for me these cutlets are good enough to eat on their own.

Mark Guydish | Times Leader

<p>Mark Guydish</p>
                                <p>Times Leader Test Kitchen</p>

Mark Guydish

Times Leader Test Kitchen

When I’m not pilfering recipes from Emeril Lagasse, another favorite source has become America’s Test Kitchen, AKA Cook’s Country. After many years of enjoying Chicken Parmesan in restaurants, I hunted for a recipe online that sounded like a solid mix of ingredients and technique, and settled on this one. Good choice.

The folks on Cook’s Country say it works by avoiding all the problems commonly associated with chicken Parm. Lightly salting the meat and letting it sit for 20 minutes helps avoid dry meat. Mixing a heady dose of Parmesan with Panko bread crumbs avoids a soggy crust. Combining mozzarella with some Fontina avoids a chewy cheese top layer. Lastly, cooking a reduced sauce and the chicken separately, then putting them together only when serving, avoids a soggy, runny presentation.

They also recommend slicing frozen breasts horizontally rather than pounding it flat. An even easier solution, if you can find them, is to buy breasts sliced thin to begin with, as I did here.

Traditionally, it’s served on pasta with a green vegetable side, but I like it so much I skipped the spaghetti and ate it straight up. And being a Parm lover, I use Reggiano whenever I can find (and afford) it. and as regular readers may know by now, my MO is to use more cheese than a recipe calls for.

It is, after all, Chicken Parmesan. If you can’t taste the Parm, what’s the point?

CHICKEN PARMESAN (America’s Test Kitchen)

Ingredients

SAUCE

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, minced

• Kosher salt and pepper

• 1/4 teaspoon dried oregano

• Pinch red pepper flakes

• 1 (28-ounce) can crushed tomatoes

• 1/4 teaspoon sugar

• 2 tablespoons coarsely chopped fresh basil

CHICKEN

• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed, halved horizontally, and pounded 1/2 inch thick

• 1 teaspoon kosher salt

• 2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)

• 2 ounces Fontina cheese, shredded (1/2 cup)

• 1 large egg

• 1 tablespoon all-purpose flour

• 1 1/2 ounces Parmesan cheese, grated (3/4 cup)

• 1/2 cup Panko bread crumbs

• 1/2 teaspoon garlic powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon pepper

• 1/3 cup vegetable oil

• 1/4 cup torn fresh basil

INSTRUCTIONS

THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.

THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and Fontina in bowl; set aside.

Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish until smooth. Combine Parmesan, Panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets.

Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.

Reach Mark Guydish at 570-991-6112 or on Twitter @TLMarkGuydish