Chicken Oregano

Pounded thin, dredged, seared golden, then baked under a blanket of provolone cheese and oregano. This chicken breast recipe borrows from the Italian cutlet tradition but finishes in the oven instead of staying on the stovetop.

Pounding the chicken to a quarter-inch thickness is the most important step. Thin cutlets cook fast and evenly, with more surface area for the flour-and-egg coating to crisp up during the sauté. Use the flat side of a large knife or a rolling pin between sheets of waxed paper.

The double dredge (flour, then egg wash) creates a light, golden crust that holds up through both the pan sear and the bake. Shake off excess flour and let extra egg drip off before hitting the skillet. Too much coating turns soggy instead of crisp.

Sauté in a combination of olive oil and butter. The oil handles the heat while the butter adds flavor.

Bake covered for 15 minutes to melt the provolone, then uncover and let it brown for another 15-20 minutes. That uncovered time gives the cheese a golden, bubbly finish.

Chef Tips

• Sauté in batches. Crowding the skillet drops the temperature and steams the chicken instead of browning it.
• Three minutes total for the sauté is all you need. The chicken finishes cooking in the oven.
• Provolone melts beautifully and has more flavor than mozzarella. Don’t substitute with a mild cheese or you’ll lose the punch.

Variations

• Add a thin layer of marinara under the cheese before baking for a chicken Parmesan variation.
• Use fresh oregano instead of dried for a brighter, more aromatic herb flavor.
• Swap provolone for fontina for a creamier, milder melt.