Kenji’s recipe for this Italian-American classic is made even better with a buttermilk brine for tender chicken, a flavorful breading, and slow-cooked red sauce. One of the highlights, of course, is a molten layer of mozzarella blanketing each tender, crispy cutlet. If you’re craving smothered fried eggplant instead, check out our recipe for eggplant parm.
The Serious Eats Team
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