Chicken Parm

For the chicken

1. Halve each chicken breast horizontally through the center to make four cutlets.

2. Place each cutlet between two sheets of plastic wrap or parchment paper.

3. Pound the chicken with a meat mallet or heavy pot until evenly thick, about 1/3 inch (8 mm).

For the brine

4. In a large bowl, whisk 1 qt water and 2 tbsp kosher salt until the salt dissolves.

5. Add the lemon, garlic, 1 tsp red pepper flakes, 2 tsp black peppercorns, and 2 sprigs rosemary, crumpling and squeezing the rosemary to release its oils.

6. Submerge the chicken cutlets gently one by one, ensuring brine gets between each piece.

7. Cover and refrigerate overnight, or for a minimum of 3 to 4 hours.

   Then 240 min of waiting

For the sauce

8. Heat 2 1/2 tbsp olive oil in a medium saucepan over medium-low heat, add the guanciale, and render the fat, 3–4 minutes.

9. Increase heat to medium and continue cooking until the guanciale is very crispy and deeply browned, 2–3 minutes.

10. Remove the guanciale with a slotted spoon onto a paper towel-lined plate, leaving the fat in the pan.

11. Add the 5 sliced garlic cloves to the warm fat and cook over medium heat until fragrant without browning, 15–20 seconds.

12. Add 1/4 cup gochujang and cook, stirring constantly, until it darkens slightly, 1–2 minutes.

13. Stir in a pinch of sugar, a little salt, and 1 tsp red pepper flakes.

14. Add 1 (28 oz) can of crushed tomatoes, then rinse the can with 1/4 to 1/2 cup water and pour into the pot.

15. Bring to a light simmer, then add the bundle of fresh thyme.

16. Simmer and reduce, stirring occasionally, until thickened slightly, about 5 minutes.

    Then 5 min of waiting

17. Meanwhile, pulse the cooked crispy guanciale in a small blender or chop finely by hand until reduced to fine crumbles.

18. Remove and discard the thyme from the sauce, then stir in the fine guanciale crumbles.

19. Season with salt and black pepper to taste and set aside warm.

For the breading

20. Remove the chicken from the brine, rinse under cold water, and drain well.

21. Set up three breading trays: combine the flour, 2 tsp salt, and 1 tsp black pepper in the first; whisk 4 eggs and 2 tbsp water in the second; place panko in the third.

22. Working with one cutlet at a time, dredge the chicken in the flour, shaking off any excess.

23. Dip into the egg mixture to coat both sides completely.

24. Press into the panko breadcrumbs, ensuring full coverage without any bare spots.

For frying

25. Pour neutral oil into a 12-inch heavy skillet to a depth of about 1/2 inch and heat over medium until it reaches 350°F (176°C).

26. Carefully lay a cutlet into the hot oil away from you and gently swirl the pan during cooking.

27. Toss 1 sprig of rosemary into the oil to infuse.

28. Fry until golden brown on the bottom, 2–3 minutes, then flip and fry the second side until crisp and internal temperature reaches 165°F (73°C), 2–3 minutes more.

29. Transfer the cooked cutlet to a wire rack set in a sheet pan, and repeat with remaining chicken cutlets.

For assembly

30. Preheat the oven broiler to high.

31. In a bowl, toss together the 2 cups low-moisture mozzarella, 2 cups full-fat mozzarella, and 1/2 cup Pecorino Romano.

32. Place the fried cutlets on a foil-lined baking sheet and spoon about 4 oz of tomato sauce over each.

33. Top generously with the cheese mixture, mounding it in the center.

34. Broil on high until the cheese is melted, bubbling, and lightly browned, 4–6 minutes, checking at the 3–4 minute mark.

    Then 4 min of waiting

35. Garnish with sliced chives if desired, and serve immediately.