Another winner from Cook's Illustrated!
2 tbsp extra virgin olive oil
2 garlic cloves, minced
kosher salt and pepper
1/2 tsp dried oregano
Pinch red pepper flakes
1 29 ounce can crushed tomatoes
1/4 tsp sugar
2 tbsp coarsely chopped fresh basil
2 6-8 ounce boneless skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick
1 tsp kosher salt
2 ounces whole-milk mozzarella, shredded (1/2 cup)
2 ounces fontina cheese, shredded (1/2 cup)
1 large egg
1 tbsp all purpose flour
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup panko bread crumbs
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp pepper
1/3 cup vegetable oil
1/4 cup torn fresh basil
1. FOR THE SAUCE: Heat 1 tbsp olive oil in medium sauce pan over medium heat until just shimmering. Add garlic, 3/4 tsp salt, oregano and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to a simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
2. FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 tsp salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in a bowl; set aside.
3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano and pepper in a second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to a large plate and repeat with remaining cutlets.
4. Heat oil in a 10-inch nonstick skillet over medium high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes. Using tongs, carefully flip cultlets and cook on second side. Transfer cutlets to paper towel-lines plate and repeat with remaining cutlets.
5. Place cutlets on a rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately, passing remaining sauce separately.