Arrabiata Sauce

1. Blend Tomatoes:
   • Add tomatoes and salt to a blender and blend until smooth. Set aside.
2. Cook Garlic:
   • In a heavy-bottomed pot, heat extra virgin olive oil on high.
   • Add garlic and sauté until just beginning to brown.
3. Add Peppers:
   • Add Aleppo pepper and Calabrian chili paste. Continue to cook until the garlic is almost brown.
4. Simmer Sauce:
   • Add the tomato sauce and oregano. Cook on low heat, stirring occasionally, until reduced by about half.
5. Finish Sauce:
   • Add torn basil just before serving.

Chicken Marinade

1. Combine Ingredients:
   • Mix Maggi Seasoning and Ponzu Ajipon together in a bowl.
2. Marinate Chicken:
   • Submerge pounded chicken breast in the marinade for 10 seconds.
   • Let air dry on a plastic sheet tray with a rack.
3. Chill:
   • Transfer to the fridge, uncovered, and let marinate for 6 hours.

Breading

1. Prepare Egg Mixture:
   • In a shallow tray, blend eggs and a pinch of salt until homogenous. Set aside.
2. Prepare Flour Mixture:
   • In another shallow tray, mix flour, salt, black pepper, and paprika. Set aside.
3. Prepare Breadcrumb Mixture:
   • In the third shallow tray, mix Panko, sourdough breadcrumbs, Parmesan cheese, and parsley. Set aside.

Chicken Cutlets

1. Prepare Chicken:
   • Slice chicken breasts in half lengthwise to create two thin pieces.
   • Layer between two pieces of plastic wrap and pound until very thin.
2. Marinate Chicken:
   • Transfer to chicken marinade, submerge for 10 seconds, and transfer to a sheet tray with a wire rack to rest.
3. Dredge Chicken:
   • Heat oil in a heavy-bottomed pot to 350°F (175°C).
   • Dredge chicken in this order: egg mix, seasoned flour, egg mix again, then breadcrumb mixture.
4. Fry Chicken:
   • Fry breaded cutlets for 3 minutes or until golden brown and cooked through.

Chicken Parm

1. Melt Cheese:
   • Heat arrabbiata sauce and set aside.
   • On a sheet tray, top chicken cutlet with mozzarella cheese.
   • Transfer to the broiler and broil until the cheese is melted.
2. Plate and Serve:
   • On a plate, spoon about 5 ounces of arrabbiata sauce.
   • Top with chicken cutlet and a touch more sauce.
   • Finish with freshly grated Parmigiano Reggiano, basil oil, and lemon zest.