Buldak Chicken Parm

Method

1. 1

   Stir 1 cup marinara sauce, ¼ cup gochujang (Korean hot pepper paste), and 1 tsp. gochugaru (coarse Korean red pepper powder) or mild chile flakes in a small bowl to combine. Taste and add more gochugaru if needed. Set aside.

2. 2

   Holding a long, thin knife parallel to cutting board, slice 1 large skinless, boneless chicken breast (about 8 oz.) along a long side, working in small strokes until almost to the other side. Open like a book to create 1 large, thin cutlet. Place between 2 sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼" thick. Repeat with remaining 1 large skinless, boneless chicken breast (about 8 oz.). Place 3 large eggs, beaten to blend, 1½ cups fine dry breadcrumbs, preferably seasoned or Italian-style, and 1 cup all-purpose flour in 3 separate shallow bowls.

3. 3

   Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Working with 1 cutlet, season with kosher salt and freshly ground pepper. Dredge in flour, shaking off excess. Dip in egg, letting excess drain off into bowl. Dredge in breadcrumbs, pressing to adhere and shaking off excess. Cook, swirling skillet occasionally and reducing heat if browning too quickly or if oil is smoking, until deep golden brown underneath, about 5 minutes. Carefully turn with tongs and cook until golden brown on second side, 2–3 minutes. Transfer to a wire rack set inside a rimmed baking sheet, arranging crispier side down. Heat remaining ¼ cup extra-virgin olive oil in pan and repeat process with remaining cutlet.

4. 4

   Heat broiler (place a rack in upper third if broiler is in your oven). Divide reserved marinara mixture between cutlets and spread nearly to edges of each. Top with 8 oz. low-moisture mozzarella, coarsely grated (about 2 cups), and 2 oz. Parmesan, finely grated (about 1½ cups). Broil until cheese is melted, browned, and bubbling, 3–6 minutes, depending on your oven (watch carefully). Slice before serving.

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