Chicken Parmesan 2- Ways For the Chicken: 6-lbs chicken thigh Kosher salt 2 cups all-purpose flour 8 large eggs, beaten 2 cups panko bread crumbs 1 cup grated Parmesan cheese
2 cups extra-virgin olive oil
2 tbsp salted butter Maldon salt (for finishing) 2 cups marinara sauce (store-bought or homemade**) 8 oz fresh mozzarella, sliced Fresh basil leaves Instructions PREPARATION Step 1 Liberally salt chicken on both over. Step 2 Place flour and beaten eggs into separate shallow dishes. Combine panko and Parmesan in a third dish. Step 3 Dip a chicken thigh in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko/parm mixture and transfer to a rimmed baking sheet. Repeat with remaining thighs. Step 4 In a large skillet, melt butter and remaining 1 cup of oil over medium-high heat. When oil is hot, fry 2-4 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to ...