Chicken Parmesan Recipe for 4 Servings: Crispy and Golden

Instructions:

1. Place the halved chicken breasts between two sheets of plastic wrap on a sturdy cutting board. Use the flat side of a meat mallet to gently pound the meat from the center outward until it is an even 1/4 inch thick. Note: This ensures the entire piece cooks at exactly the same rate.
2. Set up your triple dredge station by placing the flour seasoned with salt and pepper in the first bowl, the beaten eggs and water in the second, and the panko, Parmesan, oregano, and garlic powder in the third.
3. Pat the chicken pieces completely dry with paper towels. Coat each piece in flour and shake off any excess, then dip thoroughly into the egg wash, and finally press firmly into the panko Parmesan mixture until fully covered and shaggy.
4. Let the breaded cutlets rest on a plate or rack for 5 minutes. Note: This sets the breading so it doesn't fall off in the pan.
5. Heat the 3 tbsp of neutral oil in your heavy skillet over medium high heat. Wait until the oil shimmers before adding the chicken.
6. Shallow fry the chicken for 3-4 minutes per side until the crust is mahogany colored and the internal temperature reaches 165°F. Work in batches if your pan isn't large enough to avoid overcrowding.
7. Transfer the fried cutlets to a wire rack. Spoon about 1/4 cup of marinara sauce into the center of each cutlet, leaving the edges bare. Top each with 2 oz of sliced mozzarella.
8. Place the rack (on its baking sheet) under the broiler on high for 2-3 minutes until the cheese is bubbly, melted, and shows a few brown spots.
9. Remove from the oven and immediately garnish with the fresh basil chiffonade.
10. Serve immediately while the cheese is molten and the crust is at its peak crunch.