Ingredients
- 1 cup marinara sauce (such as Rao’s)
- 1/4 cup gochujang (Korean hot pepper paste)
- 1 tsp. (or more) gochugaru (coarse Korean red pepper powder) or mild chile flakes
- 2 large skinless, boneless chicken breasts (about 1 lb. total)
- 3 large eggs, beaten to blend
- \1 1/2 cup sfine dry breadcrumbs, preferably seasoned or Italian-style
- 1 cup all-purpose flour
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 8 oz. low-moisture mozzarella, coarsely grated (about 2 cup s)
- 2 oz. Parmesan, finely grated (about \1 1/2 cup s)
Instructions
- Stir 1 cup marinara sauce, ¼ cup gochujang (Korean hot pepper paste), and 1 tsp. gochugaru (coarse Korean red pepper powder) or mild chile flakes in a small bowl to combine. Taste and add more gochugaru if needed. Set aside.
- Holding a long, thin knife parallel to cutting board, slice 1 large skinless, boneless chicken breast (about 8 oz.) along a long side, working in small strokes until almost to the other side.
- Open like a book to create 1 large, thin cutlet.
- Place between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼" thick.
- Repeat with remaining 1 large skinless, boneless chicken breast (about 8 oz.).
- Place 3 large eggs, beaten to blend, 1½ cups fine dry breadcrumbs, preferably seasoned or Italian style, and 1 cup all purpose flour in 3 separate shallow bowls.
- Heat ¼ cup extra virgin olive oil in a large skillet over medium high.
- Working with 1 cutlet, season with kosher salt and freshly ground pepper.
- Dredge in flour, shaking off excess.
- Dip in egg, letting excess drain off into bowl.
- Dredge in breadcrumbs, pressing to adhere and shaking off excess.
- Cook, swirling skillet occasionally and reducing heat if browning too quickly or if oil is smoking, until deep golden brown underneath, about 5 minutes.
- Carefully turn with tongs and cook until golden brown on second side, 2 3 minutes.
- Transfer to a wire rack set inside a rimmed baking sheet, arranging crispier side down.
- Heat remaining ¼ cup extra virgin olive oil in pan and repeat process with remaining cutlet.
- Heat broiler (place a rack in upper third if broiler is in your oven).
- Divide reserved marinara mixture between cutlets and spread nearly to edges of each.
- Top with 8 oz. low moisture mozzarella, coarsely grated (about 2 cups), and 2 oz.
- Parmesan, finely grated (about 1½ cups).
- Broil until cheese is melted, browned, and bubbling, 3 6 minutes, depending on your oven (watch carefully).
- Slice before serving.
