Ingredients

2 (8-oz.) boneless, skinless chicken breasts

1 cup buttermilk

1/4 cup Dijon mustard

3 1/2 tsp kosher salt, divided

1 cup sesame seeds

3/4 cup (90 g) all-purpose flour

1/2 cup cornstarch

1 tsp baking powder

3/4 cup finely grated Parmesan, divided

1/2 to 1 cup peanut or vegetable oil

4 cups store-bought or homemade marinara

1 tbsp plus 1 1/2 tsp harissa paste

1/2 tsp crushed red pepper flakes

5 1/2 cups shredded provolone

1/4 cup torn fresh basil

Instructions

Step 1: Place one chicken breast on a cutting board. Using a sharp chef’s knife held parallel to the board, slice into the thickest side of the breast, cutting three-quarters of the way through. Fold the top piece back like opening a book and continue cutting until the breast is divided into two thinner cutlets. Place a cutlet between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until 1/4 inch thick. Repeat with the other breast.

Step 2: In a large bowl, whisk together buttermilk, Dijon mustard, and 2 teaspoons kosher salt. Add the chicken cutlets, turning to coat completely. Cover and refrigerate for at least 1 hour or up to overnight.

Step 3: In a large shallow bowl, whisk together sesame seeds, flour, cornstarch, baking powder, 1/2 cup Parmesan, and 1 1/2 teaspoons kosher salt. Add 2 tablespoons of the buttermilk mixture and use clean fingers to mix until pea-sized clumps form.

Step 4: Place a wire rack on a large baking sheet. Remove one chicken cutlet from the buttermilk mixture, letting excess drip back into the bowl. Transfer the cutlet to the sesame mixture and turn to coat, gently pressing to adhere. Place on the prepared rack. Repeat with remaining cutlets.

Step 5: Line a second baking sheet with paper towels. Heat 1/2 cup oil in a large, deep skillet or Dutch oven over medium heat. The oil is ready when a pinch of breading bubbles vigorously upon contact. Carefully lower chicken into the oil and fry, turning halfway, until golden and cooked through, about 4 minutes per side. Transfer to paper towels to drain and season immediately with salt. Add more oil as needed and repeat with remaining chicken.

Step 6: Preheat the broiler. In a medium bowl, combine marinara, harissa paste, and crushed red pepper flakes. Spoon one-third of the sauce into a large baking dish. Arrange the fried chicken slightly overlapping, then spoon remaining sauce on top. Sprinkle with shredded provolone and the remaining 1/4 cup Parmesan.

Step 7: Broil the dish, watching closely, until the cheese is bubbly and golden in spots, about 5 to 6 minutes. Let cool slightly before topping with torn fresh basil and serving.

Tips & Variations

For a nuttier flavor, toast the sesame seeds lightly before mixing with the flour and other ingredients.

Substitute harissa with your favorite chili paste or skip it for a milder sauce.

Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.

If you don’t have a meat mallet, a heavy skillet or rolling pin works well for pounding chicken.

FAQs

Can I use other types of cheese?

Yes, mozzarella can be a good substitute for provolone, though provolone provides a nice melty texture and flavor. Feel free to mix cheeses for a richer result.

Is it necessary to marinate the chicken in buttermilk?

Marinating in buttermilk tenderizes the chicken and helps the breading stick better. If short on time, you can skip marinating, but the texture and flavor may not be as pronounced.