Fresh tomatoes make for a bright, savory base for a shatteringly crisp, panko-crusted chicken cutlet.
In a small saucepan over medium-high heat, add the tomatoes, onion, butter, oregano, sugar, salt, and pepper, and bring to a simmer. Cover, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally. Remove the lid and continue cooking for 15 more minutes, stirring occasionally, until reduced slightly. Transfer sauce to a liquid measuring cup and puree with a stick blender until smooth, or you could also blitz it in a food processor. Cover to keep warm and set aside.
Meanwhile, place the chicken breast between two sheets of parchment paper or plastic wrap, or in a large resealable plastic bag, and bash with a rolling pin until uniformly thin. Season with salt and pepper on both sides. Set up your breading station: On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, garlic powder, oregano, 1/4 cup of Parmesan, salt, and pepper. Transfer chicken to the first plate and smother with the mayo-mustard mixture, making sure it’s completely covered on both sides. Then, transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
In a large skillet, heat olive oil until very hot and shimmering. Add the chicken and fry for 2 minutes on the first side, and 1 to 2 minutes on the second side, or until cooked through. Sprinkle top with remaining 1/4 cup of Parmesan and lay over the slices of fresh mozzarella. Turn off the heat and cover the skillet with a lid until the cheese melts, about 5 minutes.
To serve, first lay the sauce down, covering the entire plate. Then, place the fried chicken cutlet over the sauce and garnish with fresh oregano or basil. More often than not, I like to eat this just as is, maybe with a hunk of bread to sop up the sauce. But you could also serve it with a simple green salad or, if you're really hungry, with some buttered pasta.
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