Panko-Parmigiano Chicken
Chicken breasts are boring, or so say all the serious food people. Never buy chicken breasts! Never, that is, unless you like crunchy, bronzed cutlets with a Parmesan breadcrumb coating, in which case you should make these. The cutlets are endlessly versatile—I like to serve them with an arugula and shaved fennel salad, with shaved strips of Parmigiano and a lemony vinaigrette, or on a sandwich, topped with a tangle of creamy coleslaw spiked with thin slices of jalapeño chile.
The cutlets can also form the base of a killer chicken Parm, sauced with marinara and freighted with mozzarella cheese, then broiled until melty and browned (a staple of my elementary school cafeteria). These chicken can be breaded and frozen, uncooked, so a solid weeknight meal is always within reach. Freeze them on a wax paper-lined baking sheet; once frozen, transfer them to a freezer storage bag, where they’ll keep for a few months. They can be fried directly from the freezer, though they’ll take a few minutes longer.
Serves 4 to 6
2 pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1½ cups panko breadcrumbs
½ cup finely grated Parmigiano-Reggiano
½ cup all purpose flour
3 large eggs, beaten
Canola oil, for frying
Flaky sea salt, such as Maldon, for finishing
Lemon wedges, for serving
Preheat the oven to 250°F. Place one hand on the top of the chicken breast. With a sharp knife, cut it in half horizontally, cutting almost but not completely through to the other side, and open like a book.
Put the meat between two sheets of plastic wrap. Working from the center out, pound with the smooth side of a mallet or a rolling pin until the meat is 1/4 inch thick. Cut into 2 pieces and season each piece on both sides with salt and pepper.
Put the flour in a cake pan or other rimmed dish. Put the beaten eggs in a separate cake pan or rimmed dish. In a third cake pan or rimmed dish combine the breadcrumbs and Parmigiano.
Dip each piece of chicken first in the flour, turning to coat, then the beaten egg, turning to coat, then into the panko, turning to coat and pressing lightly so the crumbs adhere. Transfer to a rimmed baking sheet and repeat with the remaining chicken.
Pour a ½-inch depth of oil into a large heavy bottom frying pan and heat over medium heat. Set a wire cooling rack over a rimmed baking sheet. When the oil is hot add a few pieces of the chicken. Fry the chicken until golden brown, about 4 minutes, then flip and cook until golden brown on the second side, 3 minutes more. Transfer the chicken to a wire cooling rack set over a rimmed baking sheet and put in the oven to keep warm. Repeat with the remaining chicken, adding more oil to the pan as necessary.
When all the chicken has been fried, transfer it a platter and sprinkle with flaky salt. Serve hot, with lemon wedges alongside.