Skillet Chicken Parmesan

Ingredients

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 1 large egg
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 1/2 to 2 pounds chicken cutlets
• 1 cup olive oil
• 1/2 cup diced onion
• 2 cloves garlic, sliced
• 2 cups marinara tomato sauce, homemade or store-bought
• 6 ounces mozzarella cheese, sliced
• Fresh basil, garnish
• Red pepper flakes, garnish
• Cooked spaghetti or rice, for serving

Directions

1. Preheat the oven to 400 degrees F. Warm the olive oil in a 12-inch oven-safe skillet over medium heat. Set up your breading bowls: stir the salt and pepper into the flour in 1 bowl, whisk the egg in a 2nd bowl, and measure the breadcrumbs and Parmesan cheese into a 3rd bowl. Dip the chicken cutlets into the seasoned flour, then shake off the excess.
2. Move the floured cutlets into the egg and coat them well, then transfer them to the breadcrumb mixture and coat again. Set the breaded chicken on a plate. To check the oil, drop in a few breadcrumbs; when they sizzle right away, the oil is ready at 325 degrees F. Add the breaded chicken cutlets and fry for 4 minutes per side. The chicken should be 90 percent cooked through here, not 100 percent cooked through. You may need to cook in batches, because crowding the skillet can keep the chicken from crisping the way you want it to.
3. Take the chicken out of the skillet, then carefully pour the olive oil into a bowl so it can cool, leaving about 1 tablespoon in the skillet. Leave the skillet unrinsed. Add the onion and garlic and cook over medium-low heat for 2 minutes, until the onion is translucent. Pour in the marinara sauce and bring it to a low simmer.
4. Nestle the chicken back into the skillet with the sauce. Place 1 slice of mozzarella cheese on top of each piece of chicken.
5. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the sauce is bubbling, the cheese is melted, and the thickest parts of the chicken register 165 degrees F.
6. Serve the chicken Parmesan right away over pasta, rice, or even with bread and a salad. Add red pepper flakes and fresh basil on top.
7. Once cooled, leftover chicken Parmesan can be kept in the fridge for 4 to 5 days. For the best texture, reheat chicken Parm in a 325 degrees F oven with some of the sauce until the cheese is melted again.