Chicken Parmesan

Ingredients

• chicken breasts
• tomatoes (San Marzano)
• mozzarella cheese
• parmesan cheese
• bread crumbs
• eggs
• flour
• olive oil
• butter
• pasta sauce
• black pepper

Method

Chicken Parmesan is a fried breadcrumb-coating with melted cheese — the mechanics are sound, but the sequence matters. Pound the breasts thin (about 5mm) after a horizontal slice; this matters because you need even thickness for uniform cooking and for the coating to adhere properly without slipping off during frying. A meat mallet's flat face does the job. Uneven thickness means pale flesh under overcooked breadcrumbs.

Set up your pan-frying station with three bowls in order: flour mixed with black pepper; beaten eggs; breadcrumbs mixed aggressively with finely grated Parmigiano-Reggiano (at least a third breadcrumb measure by weight). The cheese adds flavour and changes how the coating browns. Dredge each breast in flour first — this creates a base for the egg to grip. Dip thoroughly in egg, let excess drain back into the bowl, then into the breadcrumb mixture, pressing gently so the coating bonds rather than sits loose. Let the breaded breast rest on a plate for five minutes; the residual egg moisture sets slightly, binding the crumb coat to the chicken.

Heat olive oil in a wide frying pan until a breadcrumb dropped in sizzles immediately and colours golden in 30 seconds — around 170°C if you're checking. Fry each breast for three to four minutes per side, working in batches so the pan temperature doesn't drop. You're not looking for dark brown; pale gold to light tan is the target. The interior will have just reached 75°C (check with a probe thermometer at the thickest point if you're unsure). As you noted, butter will burn at this temperature, so add it after — a knob in the last 30 seconds of frying helps the coating colour but doesn't replace the oil.

Transfer the fried breasts to a baking tray. Top each with a thin slice of mozzarella and a small handful of grated Parmigiano-Reggiano — overloading creates a greasy finish. Finish under a hot broiling|broiler for two to three minutes, watching closely, until the cheese bubbles and the edges just begin to brown. The cheese doesn't need to brown deeply; it just needs to melt and hold its shape. Serve immediately with warm tomato sauce (San Marzano base, seasoned simply with salt, pepper, and olive oil) spooned alongside or underneath.