Breading and Frying
- 2 cups fine plain fresh breadcrumbs (see tip below)
- 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce)
- Coarse salt and freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness
- 1/4 cup vegetable oil, plus more if needed
- Marinara Sauce (http://www.marthastewart.com/306923/marinara-sauce)
- 1 1/4 cups coarsely grated mozzarella cheese (5 ounces)
- 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
- Bread and fry the cutlets: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
- Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
- Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
Making breadcrumbs is easy and inexpensive.
Grate day-old bread against the large holes
of a box grater, chop it with a bread knife, or
pulse pieces in a food processor. Store in an
airtight container for up to 2 weeks.